Chile Rellenos: A Flavorful Mexican Classic

Preheat your oven’s broiler.
Place the poblano peppers under the broiler or on a grill, turning occasionally, until the skin is charred and blistered, about 5-7 minutes.
Once charred, place the peppers in a bowl and cover with a kitchen towel or plastic wrap to allow them to steam for 10 minutes. This will make it easier to peel off the skin.
After steaming, peel off the skin carefully and make a small slit along the side of each pepper to remove the seeds and membranes. Be gentle to keep the peppers intact. Set aside.
Prepare the Filling:

Stuff each pepper with about ¼ to ⅓ cup of shredded cheese (or a cheese mixture). If you prefer, you can add additional fillings, such as seasoned ground beef or sautéed vegetables, inside the peppers.
Prepare the Batter:

In a mixing bowl, beat the egg yolks with baking powder, 1 tbsp flour, and salt until smooth and slightly frothy.
In a separate bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the yolk mixture until fully combined, being careful not to deflate the whites. This will create a light, airy batter.
Coat and Fry the Peppers:

Heat a few tablespoons of oil in a large skillet over medium heat.
Dredge each stuffed pepper lightly in flour, then dip it into the batter, making sure it’s fully coated.
Carefully fry each battered pepper in the hot oil until golden brown and crispy, about 3-4 minutes on each side. Remove from the skillet and drain on paper towels.
Prepare the Sauce (Optional):

If you’d like to serve the Chile Rellenos with a sauce, heat the tomato sauce in a small saucepan over medium heat. Add salt and pepper to taste, and simmer for a few minutes until heated through.
Serve:

Serve the crispy, stuffed peppers on a plate, with tomato sauce drizzled over the top or served on the side. Garnish with fresh cilantro, if desired. Enjoy with rice, beans, or a side of guacamole!
Serving and Storage Tips: