Chile Relleno

Instructions

1. Preheat the broiler in your oven to high. Place the poblano peppers on a baking sheet and broil for about 5 minutes on each side, or until the skin is charred and blistered. Turn with tongs for even cooking.
2. Once charred, transfer the peppers to a plastic bag and seal for about 10 minutes to allow them to steam. This will make peeling easier.
3. While the peppers are steaming, separate the egg whites and yolks into two bowls. Beat the whites until stiff peaks form, then gently fold in the yolks. This creates a light, fluffy batter.
4. Carefully peel the skin from the peppers, making sure not to break the flesh. Make a small slit in each pepper, and remove the seeds and membranes if desired. Be cautious as the oils from the seeds can cause irritation.
5. Stuff each pepper with a mixture of queso fresco and Monterey Jack cheese. Close the slits as best as you can.
6. Prepare two shallow bowls: one with 1/4 cup flour and the other with the flour-egg batter mixed together. Add salt and pepper to the batter and mix well.
7. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat (approximately 350°F).
8. Dredge each stuffed pepper lightly in the flour, shaking off excess, then dip into the batter.
9. Carefully place the battered peppers into the hot oil, cooking for 3-4 minutes on each side, or until golden brown and crispy. You might need to turn them gently using tongs.
10. Transfer the cooked peppers to a paper towel-lined plate to drain any excess oil. Serve immediately while warm. Enjoy your delicious Chile Relleno!