Chile Rellenos

Ingredients

• 2 pcs poblano peppers
• 2 large eggs
• 3-4 oz Oaxaca cheese — Confidence: inferred from context.
• ¼ cup all-purpose flour
• ¼ tsp salt
• ¼ tsp onion powder
• ¼ tsp garlic powder
• 1/8-1/4 tsp black pepper — Confidence: inferred from context.
• - - cooking oil for frying

Steps

1. 1

   Char the poblano peppers on an open flame or under a broiler until the skin is well charred.

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2. 2

   Place the charred peppers in a bowl and cover with cling film. Let them sweat for about 15 minutes.

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3. 3

   Remove the cling film and peel the skin off the peppers by pinching and pulling gently.

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4. 4

   Create a small opening or slit in each pepper and remove the seeds carefully.

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5. 5

   Stuff the peppers with thick slices of Oaxaca cheese, approximately 3 to 4 ounces total for both peppers.

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6. 6

   Use toothpicks to carefully close the seams of the stuffed peppers.

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7. 7

   In a bowl, mix 1/4 cup of all-purpose flour with 1/4 tsp salt, onion powder, garlic powder, and black pepper.

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8. 8

   Dredge the exterior of the stuffed peppers in the flour mixture to help the egg batter adhere.

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9. 9

   Separate the egg whites from the yolks of 2 large eggs. Beat the egg whites until stiff peaks form.

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10. 10

    Add the egg yolks to the beaten egg whites and continue beating until fluffy. Optionally, add a bit of the flour mixture to the egg batter.

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11. 11

    Dip the stuffed peppers into the egg batter, ensuring they are well coated.

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12. 12

    Heat cooking oil in a pan to about 350°F (175°C) for frying.

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13. 13

    Carefully add the battered peppers to the hot oil and fry until golden brown, flipping them as needed.

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14. 14

    Once cooked, remove the peppers and place them on a plate lined with paper towels to drain excess oil.

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