Chiles Rellenos de Queso

Ingredients

• 6 poblano chiles
• 8 oz cheese (queso fresco or Oaxaca), for stuffing
• 3 eggs, separated
• 1/2 cup flour, for dredging
• 1 cup oil, for frying
• 2 cups tomato salsa, for serving
• salt, to taste

Method

1. Roast the poblano chiles over a flame or under a broiler until the skins blister and blacken.
2. Place the roasted chiles in a covered bowl or bag to steam, then peel off the charred skin.
3. Make a slit down the side of each chile and remove the seeds, keeping the chile intact.
4. Stuff each chile generously with cheese and press closed.
5. Dredge the stuffed chiles lightly in flour.
6. Beat the egg whites until stiff peaks form, then fold in the egg yolks to make a light batter.
7. Dip each floured chile into the egg batter, coating it fully.
8. Fry the coated chiles in hot oil, turning occasionally, until golden brown on all sides.
9. Drain the fried chiles on paper towels.
10. Warm the tomato salsa in a saucepan and season with salt.
11. Serve the chiles rellenos topped with warm salsa.