Preparing the Chile Rellenos
Roast the Peppers:
Preheat the broiler and line a baking sheet with aluminum foil. Place the poblano peppers on the sheet and broil for about 5 minutes on each side, or until the skin is blackened and blistered. Remove from the oven, cover loosely with foil or plastic wrap, and let steam for 5 minutes.
Peel and Prepare:
Gently peel off the charred skin from the peppers. Slice a small slit down the middle of each pepper. If you prefer a milder flavor, remove the seeds, though poblano peppers are typically mild.
Stuff the Peppers:
Insert cheese sticks into each pepper. If the pepper tears, don’t worry—secure it with 1–3 toothpicks to keep the filling intact.
Prepare for Frying:
Heat oil in a large saucepan or skillet over medium-high heat. Meanwhile, line another baking sheet with paper towels to drain excess oil later.
Make the Batter:
Separate egg whites and yolks into two bowls. Beat egg whites with an electric mixer until stiff peaks form. Slowly add yolks one at a time, mixing until smooth and fluffy.
Coat the Peppers:
In a shallow dish, combine flour and salt. Lightly roll each stuffed pepper in the flour mixture, tap off excess, and then coat with the egg batter.
Fry the Peppers:
Carefully place each battered pepper into the hot oil, frying 2 at a time to avoid overcrowding. Cook for 3–5 minutes per side until the batter is golden and crispy. Transfer to the paper-lined baking sheet to drain.
Preparing the Salsa Roja
Blend Ingredients:
In a blender, combine tomatoes, onion, garlic, jalapeño, cilantro, and salt. Blend until smooth.
Cook the Salsa:
Heat olive oil in a saucepan over medium-high heat. Pour in the blended salsa and bring to a boil. Reduce heat to low and simmer for 8 minutes, stirring occasionally. Adjust salt to taste.
