Chiles Rellenos

Ingredients

• 4 large Poblano peppers
• 8 oz Oaxaca cheese or Monterey Jack
• 4 large Eggs
• 0.5 cup All-purpose flour
• 1 cup Vegetable oil
• 1 teaspoon Salt
• 1 cup Tomato sauce(optional)

Instructions

1. 1

   Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered on all sides.

2. 2

   Place the charred peppers in a plastic bag or covered bowl for 10 minutes to steam, then gently peel off the skin.

3. 3

   Make a small slit in the side of each pepper and carefully remove the seeds, keeping the stem intact.

4. 4

   Stuff each pepper with slices of cheese and secure the opening with a toothpick.

5. 5

   Separate the egg whites from the yolks. Beat the whites with a pinch of salt until stiff peaks form, then gently fold in the yolks.

6. 6

   Dredge each stuffed pepper in flour, shaking off the excess, then dip into the egg batter until fully coated.

7. 7

   Heat oil in a large skillet over medium-high heat. Fry the peppers until the batter is golden brown and crispy on all sides.

8. 8

   Drain on paper towels and serve immediately, optionally topped with warm tomato sauce.