Mexican Chile Rellenos
· 4 large Poblano Peppers
· 8 ounces queso blanco cheese (Mexican Manchego, sliced or shredded)
· 5 large eggs (chilled and separated into whites and yolks)
· pinch of kosher salt
· 1/4 cup all-purpose flour
· vegetable oil (for frying, enough to reach a depth of 2 inches in your frying pan)
· Salsa Roja sauce, for serving
· Spanish Rice, for serving
1. Preheat the oven's broiler and set the rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers on the baking sheet and bake for about 10-15 minutes, using tongs to turn them occasionally, roasting until the skins are blackened and charred.
2. Transfer the roasted peppers to a plastic bag or tightly sealed tupperware container for about 10 minutes, allowing them to steam as they cool.
3. Carefully peel the skin from the peppers using a pairing knife or your fingers, being careful not to tear the pepper (rinsing your fingers if they become sticky, but do not rinse the peppers, themselves.)
4. Cut a slit along the long side of each pepper, about 2 to 3 inches long, just big enough to get a spoon into (or use an existing tear.) Delicately insert the spoon into the pepper and scrape the seeds and the white membrane out, trying as hard as you can to not tear the flesh, as it can tear easily.
5. Stuff the peppers with some of the cheese; work slowly, delicately, and without forcing. If the piece of cheese is too large, trim it down until it fits inside. Don't over-stuff the pepper; make sure the open edges of the pepper can still be closed together (Use toothpicks if needed to close them, but don’t forget to remove them!)
6. To prepare the batter, whisk the egg yolks in a bowl with a pinch of salt. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Slowly and gently fold the egg whites into the egg yolks until combined and fluffy.
7. Place flour into a shallow bowl.
8. Heat oil in a large dutch oven or deep skillet until the oil is hot enough that a drop of batter sizzles and floats to the top.
9. Gently roll each stuffed pepper in flour, tap off excess flour.
10. Dip the stuffed peppers into the batter to coat both sides, then carefully place it into the hot oil to fry. Cook for 1 to 2 minutes, turning it over halfway until batter is a crisp golden brown. Fry in batches if necessary; do not overcrowd the pan.
11. Remove the peppers from the oil and let them drain on paper towels until all the peppers have been fried.
12. Put a few spoonfuls of enchilada sauce on a plate, topped with some Spanish rice, and a stuffed pepper on top.
13. Serve immediately and enjoy!