Spicy Mexican Chiles Rellenos

Ingredients

• 4 large poblano peppers charred and peeled
• 1 cup Monterey Jack cheese shredded
• 1/2 cup cotija cheese crumbled
• 2 cups flour sifted
• 4 large eggs separated
• 1 cup milk
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 cup vegetable oil for frying

Instructions

1. 1 Preheat the oven to 350°F (175°C).
2. 2 Char the poblano peppers over an open flame or under a broiler until the skins are blackened. Place them in a bowl and cover with plastic wrap to steam for 10 minutes. Peel off the skins and carefully make a slit down the side of each pepper to remove the seeds.
3. 3 In a bowl, mix together the Monterey Jack cheese, cotija cheese, and cayenne pepper. Stuff each pepper with the cheese mixture and secure with toothpicks.
4. 4 In a separate bowl, beat the egg whites until stiff peaks form. In another bowl, whisk the egg yolks and milk, then fold in the sifted flour and salt until combined. Gently fold in the egg whites to create a batter.
5. 5 Heat vegetable oil in a deep frying pan over medium-high heat. Dip each stuffed pepper into the batter, ensuring it is fully coated, and carefully place it into the hot oil.
6. 6 Fry the peppers for 3-4 minutes on each side, or until golden brown. Remove and place on a paper towel-lined plate to drain excess oil.
7. 7 Transfer the fried peppers to a baking dish and bake in the preheated oven for 10 minutes to melt the cheese further.
8. 8 Serve hot with your choice of salsa or sour cream.