Authentic Mexican Chile Rellenos

Ingredients

Poblano peppers

4

Monterey Jack cheese

2 cups, shredded

All-purpose flour

1 cup

Eggs

3

Milk

1/4 cup

Vegetable oil

for frying

Salt

to taste

Fresh cilantro

for garnish

Salsa

1 cup

Instructions

1. Preheat your broiler. Place the poblano peppers on a baking sheet and broil until the skins are charred and blistered, turning occasionally. This should take about 10 minutes. Once done, remove from the oven and let them cool.
2. When the peppers have cooled, gently peel off the charred skins. Make a small slit on one side of each pepper and carefully remove the seeds and membranes, being careful to keep the peppers intact.
3. Generously stuff each pepper with the shredded Monterey Jack cheese. Make sure they're well-filled but not overflowing.
4. Set up your breading station: In one shallow dish, mix the flour and salt. In another dish, beat the eggs with the milk.
5. In a large skillet, heat about an inch of vegetable oil over medium-high heat.
6. Dip each stuffed pepper first into the flour mixture, ensuring it is evenly coated, then into the egg mixture. Make sure the entire pepper is well-coated.
7. Carefully place the coated pepper into the hot oil and fry until golden brown and crispy on all sides, turning as needed. This should take about 3-4 minutes per side. Remove from the oil and let drain on paper towels.
8. Serve the Mexican Chile Rellenos hot, with salsa drizzled over the top or on the side, and garnished with fresh cilantro. Enjoy while the cheese is still melty and gooey for the best experience!