Chile Relleno

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Step 1

ROAST THE PEPPERS: line large baking sheet with aluminum foil and place ponlano peppers on top. Set oven rack directly under broiler and turn broiler on.

Step 2

Broil peppers for 5 minutes, or until skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until skin is blackened and blistered.

Step 3

Remove from oven and loosely cover with aluminum foil to keep warm and help steam. Let steam for 5 minutes.

Step 4

PEEL THE PEPPERS: peel and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect, just as much as you can.

Step 5

Cut a small slit down the middle of the peppers with a knife. (If you don't want the peppers to spicy, you can remove some of the seeds, though ponlano peppers aren't very spicy anyway).

Step 6

STUFF THE PEPPERS: carefully stuff the peppers with cheese. Some of the peppers will be extra fragile because of the roasting process and may tear - that's okay. Just do the best you can.

Step 7

Gently close the opening of the peppers and secure it shut with 1-3 toothpicks. Use as many as you need to ensure the cheese won't ooze out during the frying process. Set aside.

Step 8

PREPARE FOR FRYING: heat the oil in large saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels and set aside. While oil is heating up, prepare the batter.

Step 9

MAKE THE BATTER: separate the egg whites from the yolks into two separate bowls - the whites into a large mixing bowl and a yolks into a small bowl. Using an electric hand mixer, beat the egg whites until stiff peaks form.

Step 10

While continuing to beat the egg whites on low, add in the egg yolks one at a time until all of them are fully mixed in. The batter should be like, fluffy and smooth.

Step 11

COAT THE PEPPERS WITH BATTER: place the flower and salt into a separate shallow bowl or plate. Mixed together to combine. Gently roll the stuffed peppers in the flour mixture, then give them a gentle tap to remove any excess. Then dip them in the egg batter engine replaced them in the hot frying oil.

Step 12

FRY THE CHILE RELLENOS: fry the peppers for 3 to 5 minutes per side, until the batter is golden brown and crispy. Try not to overcrowd the peppers in the pan.

Step 13

Transfer the peppers to the lined baking sheet to drain off any excess oil.

Step 14

Add tomatoes, onion, garlic, jalapenos, cilantro and salt to a blender. Puree until smooth.

Step 15

Heat olive oil in a small saucepan over medium high heat. Add blended salsa and bring to boil.

Step 16

Reduce heat to low and simmer, stirring occasionally for 8 minutes. Remove from heat, taste and season with more solid desired.