mexican Hatch Chile Rellenos

Ingredients:

8 large Hatch green chiles (roasted, peeled, and seeded)

8 strips of Monterey Jack or Oaxaca cheese (or your choice of filling)

3 large eggs, separated

½ tsp salt

¼ cup flour (plus extra for dusting)

Oil for frying

Optional:

Shredded meat (pork, beef, or chicken)

Tomato-chile sauce or salsa roja for serving

Instructions:

Prep the Chiles:

Roast chiles over open flame or under broiler until skin blisters and blackens.

Place in a covered bowl or bag for 10 mins, then peel skin, remove seeds (keep stem intact if possible).

Stuff the Chiles:

Carefully insert cheese (or meat/cheese mix) into each chile.

Lightly coat each stuffed chile in flour and set aside.

Make the Batter:

Beat egg whites until stiff peaks form.

In a separate bowl, beat yolks with salt, then gently fold into whites.

Stir in ¼ cup flour to strengthen the batter.

Fry:

Heat oil (about 350°F / 175°C) in a deep skillet or pan.

Dip each floured chile into the egg batter and carefully lower into the oil.

Fry until golden and puffy, turning once.

Drain on paper towels.

Serve With:

Warm salsa roja or enchilada sauce

Mexican rice and beans

Fresh tortillas