Chile Rellenos


Wrap the peppers in a wet paper towel and microwave on high for 2 1/2 minutes. Allow to cool and carefully peel off the skin. Make a slit in the side of the peppers and scrape out the seeds. Beat the egg whites until stiff and firm. Add the flour and mix. Beat the egg yolks. Stuff each pepper with the cheese then dip in yolk, then egg whites. Fry in hot oil for about 2 1/2 minutes or until golden in color.


  • 6 poblano peppers
  • 3 eggs, separated
  • 8 oz Monterey Jack cheese, cubed
  • 2 Tbsp flour