For The Chile Rellenos

• Roast the peppers, on an open flame till charred or line a large baking sheet with aluminum foil and place poblano peppers on top
• Set your oven rack directly underneath the broiler and turn the broiler on
• Broil poblanos for 5 minutes, or until the skin is blackened and blistered
• Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered
• Remove them from the oven
• Loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam
• Let them sit for 5 minutes
• Peel and rub off as much of the loose skin on the peppers as possible. It doesn’t have to be perfect, just as much as you can
• Cut a small slit down the middle of the peppers with a knife
• If you don’t want the peppers too spicy, you can remove some of the seeds. I like to leave them in as poblanos aren’t typically super spicy
• Carefully stuff the peppers with the cheese
• Some of the peppers will be extra fragile because of the roasting process and may tear that’s okay
• Gently close the opening of the peppers and secure it shut toothpicks
• Use as many as you need to ensure that the cheese won’t ooze out during the frying process
• Set aside

• Heat the frying oil in a large saucepan or deep skillet over medium high heat
• Line a baking sheet with paper towels and set aside
• While oil is heating up, prepare the batter
• Separate the egg whites from the yolks into two separate bowls, the whites into a large mixing bowl and the yolks into a small bowl
• Using an electric hand mixer, beat the egg whites until stiff peaks form
• While continuing to beat the egg whites on low, add in the egg yolks one at a time until all of them are fully mixed in
• The batter should be light, fluffy and smooth
• Place the flour and salt into a separate shallow bowl or plate
• Mix together to combine
• Gently roll the stuffed peppers in the flour mixture, then give them a gentle tap to remove any excess
• Then dip them in the egg batter and gently place them in the hot frying oil
• Fry the peppers for 3-5 minutes per side, until the batter is golden brown and crispy
• Try not to overcrowd the peppers in the pan
• Transfer the peppers to the lined baking sheet to drain off any excess oil

For The Salsa Roja

• Add tomatoes, onion, garlic, jalapeno, cilantro and salt to a blender. Puree until smooth
• Heat olive oil in a small saucepan over medium high heat
• Add blended salsa and bring to a boil
• Reduce heat to low and simmer, stirring occasionally for 8 minutes
• Remove from heat, taste and season to taste