Chiles Rellenos (Stuffed Poblano Peppers)

• 4 large poblano peppers
• 200 g Monterey Jack cheese, cut into strips
• 3 large eggs, separated
• 1/2 cup all-purpose flour
• oil for frying
• 1 cup red salsa or tomato sauce

Instructions

1. 1

   Roast the poblano peppers directly over a gas flame or under a broiler until the skin is charred and blackened on all sides.

2. 2

   Place the charred peppers in a bowl and cover with plastic wrap (or a bag) to steam for 10 minutes. This makes peeling easier.

3. 3

   Gently rub off the charred skin. Cut a small slit down the side of each pepper and carefully remove the seeds and membranes without tearing the flesh. Keep the stem attached.

4. 4

   Stuff each pepper with strips of Monterey Jack cheese. Secure the slit with toothpicks if necessary.

5. 5

   In a clean bowl, beat the egg whites until stiff peaks form. Gently fold in the egg yolks and 1 tablespoon of flour.

6. 6

   Heat the oil in a deep skillet to 375°F (190°C). Roll each stuffed pepper in the remaining flour, then dip into the fluffy egg batter to coat completely.

7. 7

   Fry the peppers for 3-5 minutes per side until golden brown and puffy. Drain on paper towels.

8. 8

   Serve hot, covered with warm red salsa or tomato sauce.