For removing the seed pod I just use a pair of small scissors to snip it off. My Spanish teacher taught me to rub the chiles (poblanos) lightly with oil before roasting on the gas burner. The skin pops and blisters very quickly and you don't overcook the chiles. I stuff them with queso fresco, but I've also made a salt cod picadillo, which is quite good also. In that case I don't batter and fry them--just heat them a bit in the oven, or serve them cold.
Dusting the peeled chile with flour helps the batter stay on rather than slide off. I use a little flour in the batter, with egg yolks and beaten egg whites, and finish cooking them in a thin tomato sauce (nothing more than white onion blenderized with Roma tomatoes and chicken broth, cooked until the raw onion flavor goes away). Muy rico! I almost like them better the second day.
And I agree with Esperanza about choosing flat poblanos. Makes it much easier to roast and peel if the chile doesn't have any crevices.
Nancy in Patzcuaro
