Mexican Chile Rellenos

Mexican Chile Rellenos are stuffed poblano peppers filled with cheese, dipped in egg batter, and fried until golden and crispy.

Ingredients - Serves 4

Preheat the broiler. Place the poblano peppers on a baking sheet and broil until the skins are charred and blistered, turning occasionally. Remove from the oven and let cool.
Once cooled, carefully peel off the charred skins from the peppers. Make a small slit on one side of each pepper and remove the seeds and membranes.
Stuff each pepper with the shredded Monterey Jack cheese, ensuring they are well-filled but not overflowing.
In a shallow dish, whisk together the flour and a pinch of salt. In another shallow dish, beat the eggs with milk.
Heat the vegetable oil in a large skillet over medium-high heat.
Dip each stuffed pepper into the flour mixture, coating it evenly. Then dip it into the egg mixture, making sure it is well-coated.
Carefully place the coated pepper into the hot oil and fry until golden brown and crispy, turning once. Remove from the oil and drain on paper towels.
Serve the Mexican Chile Rellenos hot with salsa on the side. Garnish with fresh cilantro.
Enjoy!