Mexican Chiles Rellenos

Roast the chili over open flame or on a cast iron skillet till it becomes slightly charred. Remove the chili and transfer to a plastic bag and seal them up. Allow the chili to cool in the plastic bag. This will help it loosen the skin. 

Once cooled, peel off the blackened skin.Slice open each chili lengthwise with one long slit and then remove the innards with a spoon or knife. 

Stuff each chili with cheese, but do not overstuff. Make sure you can still close the chili. Add salt to the flour and mix it well. Dip the stuffed chilis into the flour to coat them. 

Separate the egg white from the egg yolk. Beat the egg whites using an electric beater till they turn frothy and form stiff peaks. Then add the egg yolks and beat again till the egg yolk combines with the egg white. Dip the flour coated chilis in the egg mixture and deep fry in hot oil until golden from all sides. Fry for about 2-3 minutes each side. Remove the chilli’s and set them on a paper towel lined plate to remove excess oil.Chile Rellenos is ready. Serve with fresh salsa or your favorite sauce.