Chili Rellenos

Instructions

1. 1

   Roast and peel the chiles.

   • Place poblano chiles directly on a gas burner, under a broiler, or on a hot grill.
   • Cook, turning occasionally, until the skin is blackened and blistered all over, about 5-8 minutes.
   • 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.
   • 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

   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.
3. 3

   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.