Southwest Chile Rellenos

Step by stepInstructions

1. Roast the poblanos over a flame until blackened; steam in a covered bowl 10 minutes, then peel, leaving stems intact. Slit each open and remove seeds.
2. Stuff each pepper with cheese strips and secure with toothpicks.
3. Beat the egg whites to stiff peaks; whisk the yolks with the flour and salt, then fold in the whites.
4. Heat 1/2 inch of oil to 350°F. Dip each stuffed pepper in the batter and fry 2-3 minutes per side until golden.
5. Drain, remove the toothpicks, and serve with warm chile sauce, cotija, and cilantro.