#12 Two Chiles Rellenos Recipe

Preparation and Cooking

1. 1

   Prepare the Peppers

   Roast the green chile peppers over an open flame or in the oven until the skins are charred. Remove from heat and place in a plastic bag for about 10 minutes to steam. Peel off the skins gently.

2. 2

   Stuff the Peppers

   Once the peppers are cool enough to handle, make a slit down the side of each pepper and remove the seeds. Stuff each pepper with cheese, ensuring it is filled but not overflowing.

3. 3

   Prepare the Batter

   In a bowl, separate the egg whites from the yolks. Beat the egg whites until stiff peaks form. In another bowl, mix the egg yolks with flour, salt, and black pepper until smooth. Gently fold the beaten egg whites into the yolk mixture.

4. 4

   Fry the Peppers

   Heat vegetable oil in a deep frying pan over medium-high heat. Dip each stuffed pepper in the batter, ensuring it is coated evenly, then carefully place it in the hot oil. Fry until golden brown, about 4-5 minutes on each side. Remove and drain on paper towels.

5. 5

   Serve

   Serve hot, optionally with salsa or your favorite dipping sauce.