Chile Relleno

Place poblano peppers on lined baking sheet.

Broil peppers until the skin is blackened and blistered, ~5 minutes.

Flip over the peppers and broil until blackened and blistered, ~5 minutes.

Remove peppers from oven and cover peppers to steam.

Let peppers sit, ~5 minutes.

Remove as much loose skin from the peppers as you can.

Cut a small slit in each pepper, lengthwise.

Stuff the peppers with cheese.

Close each pepper with 1-3 toothpicks.

Heat oil in pan over medium-high heat.

While oil is heating, separate the egg whites into the mixer and the yolks into a small bowl.

Beat the egg whites until stiff peaks form.

With the mixer on low, add the yolks one at a time until mixed in.

Roll a pepper in the flour mixture, tap off any excess, then dip in egg batter.

Fry the pepper until golden and crispy, ~3-5 minutes per side.

Transfer to paper towel-lined plate.

Repeat for each pepper.

Serve with salsa.