I was originally going to make Chile Rellenos but I ran out of time. I made Rajas and added them to the Picadillo that was going to be the pepper stuffing. I didn't take a photo of that because I was too hungry. It came out great.
Edit: You char all sides of the pepper. Then you let it steam in a bag for 10-15 minutes. This allows you to remove the char and you are left with a pleasantly smokey and flavorful pepper.
It's one of my favorite Mexican dishes. I don't because I learned it from my mother. Give me a bit and I'll try to find one similar to what I know.