Chili Rellenos

1. 1
   ~25 min

   Roast and peel the chiles.

   1.Place poblano chiles directly on a gas burner, under a broiler, or on a hot grill.

   2.Cook, turning occasionally, until the skin is blackened and blistered all over, about 5-8 minutes.

   3.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.

   4.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
   ~5 min

   Stuff the chiles.

   1.Carefully stuff each chile with about 2 oz of Monterey Jack cheese.

   2.Secure the slit closed with a couple of toothpicks to prevent the cheese from leaking out during frying.
3. 3
   ~8 min

   Prepare the batter and dredging station.

   1.In a shallow dish, mix the all-purpose flour with 0.5 tsp salt and 0.5 tsp black pepper.

   2.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.

   3.In a separate small bowl, lightly whisk the egg yolks.

   4.Gently fold the whisked egg yolks into the stiff egg whites until just combined. Do not overmix.
4. 4
   ~12 min

   Fry the chili rellenos.

   1.In a large, deep skillet, heat about 1 inch of vegetable oil over medium-high heat to 350°F (175°C).

   2.Working one at a time, gently dredge a stuffed chile in the seasoned flour, tapping off any excess.

   3.Dip the floured chile into the egg batter, coating it completely.

   4.Carefully place the battered chile into the hot oil. Fry in batches of 2 to avoid overcrowding the pan.

   5.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.

   6.Remove with a slotted spoon and drain on a wire rack or paper towels. Remember to remove the toothpicks before serving.
5. 5
   ~1 min

   Serve immediately.

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

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