Mexican Chiles Rellenos

Ingredients

Instructions

1. 1

   Char the poblano peppers over an open flame until skin is blackened.

2. 2

   Place peppers in a bowl covered with plastic wrap for 10 minutes, then peel away charred skin.

3. 3

   Make a small slit in each pepper and remove seeds.

4. 4

   Stuff each pepper generously with oaxaca cheese.

5. 5

   Whisk egg whites until stiff peaks form, then fold in yolks.

6. 6

   Dust stuffed peppers with flour, dip into egg batter, and pan-fry in oil until golden.

7. 7

   Serve hot over a light tomato sauce.