Vegetarian Chiles Rellenos

Ingredients

• 4 large Poblano peppers
• 1.5 cups Monterey Jack cheese
• 0.5 cups Queso Fresco
• 3 large Eggs
• 0.5 cups All-purpose flour
• 1 cup Vegetable oil
• 1 pinch Salt

Instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

   Stuff each pepper with a mix of Monterey Jack and Queso Fresco, then secure the opening with a toothpick.

5. 5

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

6. 6

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

7. 7

   Heat oil in a large skillet and fry the peppers until the batter is golden brown on all sides.

8. 8

   Drain on paper towels and serve immediately with tomato salsa or rice.