Traditional Chiles Rellenos

Ingredients

• 4 large Poblano peppers
• 8 ounces Oaxaca cheese or Monterey Jack
• 4 large Eggs, separated
• 0.5 cup All-purpose flour
• 2 cups Vegetable oil for frying
• 3 medium Roma tomatoes
• 1 clove Garlic clove
• 1 teaspoon Salt

Instructions

1. 1

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

2. 2

   Place 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

   Blend tomatoes, garlic, and a pinch of salt; simmer in a small saucepan for 10 minutes to create the sauce.

6. 6

   Beat egg whites until stiff peaks form, then gently fold in the beaten egg yolks and a pinch of salt.

7. 7

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

8. 8

   Fry the peppers in hot oil until golden brown on all sides, then drain on paper towels.

9. 9

   Serve immediately topped with the warm tomato sauce.