Chiles Rellenos

Ingredients

Poblano peppers

4 large

Monterey Jack cheese

2 cups, shredded

All-purpose flour

1/2 cup

Eggs

4, separated

Milk

1/4 cup

Salt

1/2 teaspoon

Vegetable oil

for frying

Fresh cilantro

for garnish

Salsa

for serving

Instructions

1. Preheat the broiler. Place the poblano peppers on a baking sheet and broil until the skins are charred and blistered, turning occasionally, about 10-15 minutes. Remove from the oven and let cool.
2. Once cooled, carefully peel off the charred skins from the peppers. Make a small slit lengthwise on each pepper and remove the seeds and membranes with a spoon or knife.
3. Stuff each pepper generously with the shredded Monterey Jack cheese, ensuring they are well-filled but not overflowing.
4. In a shallow dish, whisk together the flour and a pinch of salt. In another shallow dish, beat the egg whites until stiff peaks form, then gently fold in the egg yolks and milk until just combined.
5. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
6. Dip each stuffed pepper into the flour mixture, coating it evenly. Then dip it into the egg mixture, making sure it is well-coated.
7. Carefully place the coated pepper into the hot oil and fry until golden brown on all sides, about 4-5 minutes. Remove from the oil and drain on a paper towel-lined plate.
8. Serve the Chiles Rellenos hot with salsa on the side. Garnish with fresh cilantro for a burst of flavor.
9. Enjoy this delicious dish with a side of Mexican rice or refried beans for a complete meal!