Chile Rellenos

01Method

1. 1

   Gather and prepare all ingredients before starting.

2. 2

   Turn on the oven broiler and position the rack approximately 6 inches from the heat source. Cover a baking sheet with aluminum foil.

3. 3

   Arrange the peppers on the foil-lined sheet and broil until the skins are charred and blistered, roughly 10 minutes, turning them frequently with tongs to ensure even charring. Transfer the blackened peppers to a bowl, cover tightly with plastic wrap, and let them steam while cooling for about 15 minutes.

4. 4

   Peel off the charred skins, then make a lengthwise slit in each pepper to remove the seeds and core.

5. 5

   Rinse the peppers inside and out, then blot dry with paper towels. Fill each pepper with strips of cheese.

6. 6

   In a bowl, whisk together the egg yolks and baking powder until well combined.

7. 7

   In a separate bowl, use an electric mixer to beat the egg whites to stiff peaks.

8. 8

   Carefully fold the beaten egg whites into the yolk mixture. Pour the flour into a shallow bowl set nearby.

9. 9

   Heat the vegetable shortening in a skillet over medium heat. Dredge each stuffed pepper in flour, shake off the excess, and coat thoroughly in the egg batter. Lower the coated peppers gently into the hot shortening and fry until light golden and the cheese has melted, about 5 minutes per side.

10. 10

    Serve immediately.