Classic Chiles Rellenos

Ingredients

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

Instructions

1. 1

   Char the poblano peppers over an open flame or under a broiler until the skin is blistered and blackened all over.

2. 2

   Place the charred peppers in a bowl and cover with plastic wrap for 10 minutes to steam.

3. 3

   Carefully peel off the charred skin, make a small slit in the side of each pepper, and remove the seeds while keeping the stem intact.

4. 4

   Stuff each pepper with a thick slice of cheese and secure the opening with a toothpick if necessary.

5. 5

   Separate the egg whites from the yolks. Beat the whites with a pinch of salt until stiff peaks form.

6. 6

   Gently fold the egg yolks into the whites until just combined.

7. 7

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

8. 8

   Heat oil in a heavy skillet over medium-high heat. Fry the peppers until golden brown on all sides, about 2-3 minutes per side.

9. 9

   Drain on paper towels and serve immediately with tomato salsa.