Chile Rellenos-Where did I go wrong?

I cook puerto rican food,but wanted something different so I asked my mother in law she told me about this and I tried and failed the first time so I tried blackening the peppers on the grill and then stuffing them and wrapping them in corn husks.They came out perfect.Here is the recipe I used,but you can stuff them with what you like.

An 8-ounce package dried corn husks

12 medium (about 1 1/2 pounds total) fresh Anaheim chiles

1 medium red onion, sliced into 1/2-inch-thick rounds

A little vegetable oil

Salt

12 ounces cooked small shrimp, chopped into 1/4-inch pieces

12 ounces shredded Mexican melting cheese (Chihuahua, quesillo, asadero or the like) or Monterey Jack, brick or mild cheddar, shredded (you’ll have about 3 cups)

1/2 teaspoon oregano, preferably Mexican

1/2 teaspoon fresh black pepper

Directions

1. Soak the corn husks. Fill a very large saucepan 3/4 full of water, cover and bring to a boil over high heat. Remove from the heat, uncover, slide in the corn husks, weight with a heat-proof plate to keep them submerged, re-cover and let stand for an hour to rehydrate.

2. Roast the chiles, make the filling. Light a charcoal fire and let the coals burn until they are covered with grey ash and still quite hot; set the grill grate in place. Or heat a gas grill to medium-high. Lay the chiles on the grill and turn until blackened and blistered, about 4 minutes. Collect in a bowl and cover with a kitchen towel. Meanwhile, brush both sides of the onion slices with a little oil, sprinkle with salt, then lay in a single layer on the grill. Grill, turning at least once, until richly browned and soft, about 7 minutes. Scoop onto a cutting board and chop into small pieces.

When the chiles are cool enough to handle, peel off the blistered skin. Make a slit in the side of each chile and use your finger to scrape out the seeds. Rinse briefly to remove any stray seeds or bits of skin. Dry with paper towels.

In a large bowl, mix together the chopped shrimp, shredded cheese, chopped grilled onion, oregano and black pepper. Divide into 12 portions, squeezing each into cigar shapes slightly shorter than the chiles.

3. Grill and serve. Add a little more charcoal to your fire if it has cooled off some. Choose 12 large corn husks. Lay six on your counter top and dry with a towel. Stuff each chile with a portion of the cheese mixture, lay them in pairs lengthwise on the corn husks and roll up. Lay out 6 more corn husks. Lay each “chile relleno roll” on another corn husk, tapered end pointing the opposite direction. Tear six 1/4-inch strips from the remaining corn husks and use them to tie around the center of each roll. Lay the rolls on the grill. Grill them for 10 to 12 minutes, turning them regularly, until the corn husks are slightly charred, the cheese has melted and the shrimp are warm. Slide them onto plates, cut off the ties, pry back the husk and serve without hesitation.

I have a really good recipe for chiles rellenos but they are a bit time-consuming to make if you want them to taste "right." One shortcut I've used in the past though is to avoid roasting/skinning/seeding my own peppers and just use the (whole) ones in the can. They are flimsy but hold together plenty well enough to slice the top side (lengthwise and only in the top half of the chile) and insert a stick of cheese like shoving a foot into a sock.

I was going to copy in my recipe but I can't find it right now, sorry! Hopefully it's somewhere though.

I don't use cornmeal in my recipe, but do use Monterey Jack for the cheese stick, and no other stuffings, and I definitely whip the egg whites which makes for a more impressive and tasty crust... I also tend to put a lot of homemade dark-red enchilada sauce --or maybe ranchera sauce, can't remember which-- on my rellenos compared to what I've seen in some other recipes.

The sauce and even roasted peppers can be made (or even frozen) in advance to cut down on time, if desired.

ADDED LATER******************

Just read that the skins of Anaheim chiles and the similar Poblano chiles are a little tougher than say, green bell peppers, so that's one reason they're de-skinned.

the length of time left under the broiler might be the clue, you don't want to cook them just blister the peal, you could try par boil but same thing don't cook them, just loosen the peal. practice makes perfect, it will get easier.

I wouldn't broil them. Rather, I'd scorch them over an open flame or w/a torch (like creme brulee).