Chile Relleno by Wannabechefmatt

Ingredients

• 4 large poblano peppers
• 250g (9 oz) queso oaxaca or monterey jack cheese, cut into strips
• 4 large eggs, separated
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1 cup vegetable oil (for frying)

Instructions

1. Roast poblano peppers over a gas flame or under a broiler until the skin is charred and blistered, about 5-8 minutes.
2. Place charred peppers in a bowl, cover with plastic wrap for 10 minutes to steam, then peel off the charred skin.
3. Cut a small slit down the side of each pepper and carefully remove the seeds, keeping the stem intact.
4. Stuff each pepper with the cheese strips and seal the opening with a toothpick if necessary.
5. Beat the egg whites in a bowl until stiff peaks form, then gently fold in the egg yolks and salt.
6. Dredge each stuffed pepper lightly in flour, then dip into the egg batter until fully coated.
7. Heat vegetable oil in a large skillet over medium-high heat until it shimmers.
8. Fry the peppers until golden brown on all sides, about 3-4 minutes per side, then drain on paper towels.