Classic Chili Poblano Rellenos

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 8 -10 poblano chiles (about 7-inch )
• 3/4 lb grated mild cheddar cheese (about 3 cups)
• 1/2 cup all-purpose flour
• 2 1/2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• vegetable shortening (for frying)
• 4 large egg yolks, beaten
• 4 large egg whites, beaten until foamy
• 1/4 lb grated sharp cheddar cheese (about 1 cup)
• prepared salsa (optional)

Recipe

• 1 roast the chiles:.
• 2 roast the chilies by broiling three to five minutes on each side. the skin will begin to char and get black spots. remove, cool a minute or two, then wrap in plastic wrap and let it sit five minutes. remove the wrap and peel chilies.
• 3 keep the broiler on.
• 4 carefully cut a lengthwise slit into each chile and stuff with some cheddar cheese. combine the flour, salt and pepper and dredge the chiles.
• 5 in a large saucepan, heat 1/2" of shortening till very hot.
• 6 fold the egg yolks into the whites and working with 2 chiles at a time, dip the chiles into the egg batter and fry, turning occasionally, until golden brown, no more than a couple of minutes. with a slotted spoon transfer the chiles (careful--they are delicate) to paper towels to drain.
• 7 arrange the chiles on a flameproof plate and sprinkle with sharp cheddar. broil the chiles just long enough to melt the cheese.
• 8 serve immediately, accompanied by your favorite salsa. enjoy!