Here's a simple recipe to make chiles rellenos. It's the way my wife's family makes them, though my wife and I have only ever made them once. Even though it's simple, it is time consuming. Plan on a solid 3 hours from start to finish.
- 1 lb poblano peppers (around 1 dozen)
- 1 lb suitable cheese, preferrably whole (oaxaca, asadero, Monterey Jack, or mozzarella)
- 6 eggs
- Char peppers on grill or griddle, then let cool until they can be handled.
- Remove charred portions of skins.
- Slit peppers & remove seeds.
- If using whole cheese, cut into equally sized slices that will fit into peppers.
- Stuff peppers & use toothpicks to 'seal' them.
- Coat peppers in flour.
- Fill frying pan 1/4" deep with oil, set to medium high.
- Separate eggs. Beat whites until stiff. Beat yolks separately, then fold into whites. It's important to save this step until you're actually ready to fry the peppers, or else the whites will collapse before you use them.
- Coat peppers in egg batter, then put in frying pan.
- Turn peppers until all sides cooked to a golden brown. Remove and place on paper towel to drain oil.