Chili Rellenos

Stuff the chiles.

• Carefully stuff each chile with about 2 oz of Monterey Jack cheese.
• Secure the slit closed with a couple of toothpicks to prevent the cheese from leaking out during frying.

Prepare the batter and dredging station.

• In a shallow dish, mix the all-purpose flour with 0.5 tsp salt and 0.5 tsp black pepper.
• In a clean, dry bowl, use an electric mixer to beat the egg whites and the remaining 0.5 tsp salt until stiff peaks form.
• In a separate small bowl, lightly whisk the egg yolks.
• Gently fold the whisked egg yolks into the stiff egg whites until just combined. Do not overmix.

Fry the chili rellenos.

• In a large, deep skillet, heat about 1 inch of vegetable oil over medium-high heat to 350°F (175°C).
• Working one at a time, gently dredge a stuffed chile in the seasoned flour, tapping off any excess.
• Dip the floured chile into the egg batter, coating it completely.
• Carefully place the battered chile into the hot oil. Fry in batches of 2 to avoid overcrowding the pan.
• Fry for 2-3 minutes per side, until the batter is golden brown and puffy. Use a spoon to baste the top with hot oil as it cooks.
• Remove with a slotted spoon and drain on a wire rack or paper towels. Remember to remove the toothpicks before serving.

Serve immediately.

• Serve the chili rellenos hot, optionally with a warm ranchero or tomato sauce.