Chili Rellenos

1. 1

   Step 1

   • a.Roast and peel the chiles.
   • b.Place poblano chiles directly on a gas burner, under a broiler, or on a hot grill.
   • c.Cook, turning occasionally, until the skin is blackened and blistered all over, about 5-8 minutes.
   • d.Immediately transfer the hot chiles to a bowl and cover with plastic wrap, or place them in a paper bag and close it. Let them steam for 10-15 minutes.
   • e.Once cool enough to handle, gently peel off the charred skin. Make a vertical slit down the side of each chile and carefully remove the seeds and veins, keeping the stem intact.
2. 2

   Step 2

   • a.Stuff the chiles.
   • b.Carefully stuff each chile with about 2 oz of Monterey Jack cheese.
   • c.Secure the slit closed with a couple of toothpicks to prevent the cheese from leaking out during frying.
3. 3

   Step 3

   • a.Prepare the batter and dredging station.
   • b.In a shallow dish, mix the all-purpose flour with 0.5 tsp salt and 0.5 tsp black pepper.
   • c.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.
   • d.In a separate small bowl, lightly whisk the egg yolks.
   • e.Gently fold the whisked egg yolks into the stiff egg whites until just combined. Do not overmix.
4. 4

   Step 4

   • a.Fry the chili rellenos.
   • b.In a large, deep skillet, heat about 1 inch of vegetable oil over medium-high heat to 350°F (175°C).
   • c.Working one at a time, gently dredge a stuffed chile in the seasoned flour, tapping off any excess.
   • d.Dip the floured chile into the egg batter, coating it completely.
   • e.Carefully place the battered chile into the hot oil. Fry in batches of 2 to avoid overcrowding the pan.
   • f.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.
   • g.Remove with a slotted spoon and drain on a wire rack or paper towels. Remember to remove the toothpicks before serving.
5. 5

   Step 5

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

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