Greetings fellow Heads, Does anyone have a good recipe for chiles rellenos that doesn't include battering or frying them? While I was in Tulsa, I had a shrimp-stuffed chile relleno that appeared to have been baked and was not battered, which made it very much lighter and more digestible than some I've had. I'm perfectly happy to experiment on my own, but if someone's got a tried-and-true recipe out there, I'd like to know. Email privately, or share it with the list, as you choose. Thanks, Jonathan