Hey Ya'll -
I've had Chile Rellenos in California. They're basically the elongated peppers stuffed with cheese, batter dipped and fried until they surrender into a flattened and barely-contained gooey state. Then I've had the Tex-Mex rellenos, which are made from a much more robust and spherical pepper and filled with all kinds of meats and cheeses.
Then recently I was in New Mexico, and the chile rellenos I got looked like corndogs. What is up with that?
Can someone give me a quick 101 on Mexican cuisine? Do these New Mexico chile rellenos represent another school of Mexican cooking?