Authentic Chile Rellenos

Instructions

1. Preheat oven to 180ºF or lowest setting to keep peppers warm while frying in small batches.
2. In a large, dry skillet over medium-high heat, toast whole peppers until slightly charred on all sides. Place in a bowl and cover to allow skins to loosen.
3. When peppers are cool enough to handle, gently rub skins off. Set aside.
4. To make the batter, place egg whites and salt in the bowl of a stand mixer. Whip until stiff peaks form.
5. Add in yolks and whip to incorporate. Refrigerate until ready to use (whisk batter as necessary to keep eggs from liquefying).
6. In a shallow nonstick pan or cast iron skillet, add oil and heat to 350ºF or medium heat.
7. Place flour in a shallow dish for dredging. Set aside.
8. Meanwhile, cut a small slit in tops of peppers that is large enough to scrape out seeds and membrane (toothpicks may be necessary to help secure peppers better).
9. Stuff each pepper with a few strands of cheese.
10. Working in batches, dredge each stuffed pepper in flour then dip in egg batter (spoon extra batter over pepper to seal any holes).
11. Place in hot oil and fry 2 to 3 minutes per side or until golden brown (only fry 2 peppers at a time to maintain oil temperature). Remove to warm oven to hold while frying additional peppers.
12. Cover with your favorite salsa and serve with any desired condiments.