chili rellenos
 
Use whatever cheese you like -- the authentic recipe calls for queso asadero (a white Mexican cheese), but I used a sharp white cheddar. You'll need a metal bowl to whip the egg whites, another large bowl for the egg yolks, a flat plate for the flour, and a skillet. That's pretty much it. Doesn't take long to make if you have everything at hand when you start.
Ingredients
  • 6 poblano or Anaheim peppers -- choose nice long green ones
  • 8 ounces white sharp cheddar (or any other flavorful) cheese, either grated or in strips
  • 2 eggs, separated
  • 1 teaspoon baking powder
  • ¾ cup flour
  • 1 cup vegetable oil for frying
  • Salsa (optional, for topping)
Instructions
  1. Preheat your broiler to high, or your oven to 450F degrees.
  2. Line a baking sheet with foil and arrange your peppers in a single layer.
  3. Put the baking sheet into the broiler (or oven) for five minutes, about 6 inches from the heat source.
  4. After five minutes, if peppers have blackened and blistered, carefully, using long tongs, flip them over for another five minutes so the other side chars also.
  5. When blackened nicely, carefully remove them from the oven and put the peppers into a plastic bag and tightly close it; this will allow the peppers to steam. Leave them in there for about 15 minutes.
  6. Remove the peppers from the plastic bag and when cool enough to touch, rinse under cool water, then peel the skins -- they should slide right off. Pat dry with paper towels.
  7. With a sharp knife, make a slit down the length of each pepper.
  8. If you want it mild, remove the membrane and seeds at this point; if you want more heat, omit this step.
  9. Stuff each pepper with the cheese.
  10. Separate the eggs, putting the whites into an electric mixer bowl and the yolks into another large bowl.
  11. Whisk the egg yolks with the baking powder.
  12. Whip the egg whites in the metal bowl with an electric mixer until stiff peaks form.
  13. Gently fold the egg whites into the yolk/baking powder mixture and combine well.
  14. Place flour into a shallow bowl.
  15. Warm vegetable oil in a skillet over medium heat.
  16. Roll each stuffed pepper in flour, shaking off excess, then dipping into the egg mixture to completely coat the pepper.
  17. Carefully lay the coated peppers into the hot oil and fry until lightly golden brown, about 5 minutes on each side, until cheese is melted.
  18. Serve with salsa if desired.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2021/04/15/chili-rellenos-for-a-happy-birthday/