Chile Relleno Baja

Step by stepInstructions

1. Cook the onion and garlic in the butter until soft, add the shrimp, and cook just until pink; let cool, then stir in the cheese.
2. Make a lengthwise slit in each roasted poblano and carefully stuff with the shrimp-cheese mixture; dust the chiles lightly with flour.
3. Beat the egg whites with the salt until stiff peaks form, then fold in the yolks gently.
4. Heat about a half inch of oil in a skillet until a drop of batter sizzles.
5. Coat each chile in the batter and fry until puffed and golden on all sides, about three to four minutes per side.
6. Drain on paper towels and serve with warm tomato sauce spooned over the top and cilantro scattered over.