Serves: 7 (1 chile relleno each)
7 large poblano peppers
4 ounces Monterey Jack cheese, grated
4 ounces Queso Blanco curds
4 ounces Chihuahua cheese, grated
1 cup oil
1/2 cup flour
1/2 teaspoon salt
Make the salsa roja and chill overnight in the icebox.
Make the queso blanco and chill overnight in the icebox.
Grill poblano peppers for approximately 5 minutes or until the poblano exocarp are blackened. Use tongs to carefully roll them over and grill for another 5 minutes or until that side is also blackened and blistered.
Remove from grill and tent with tin foil, allowing the poblano peppers to steam for 5 minutes.
Carefully rub off as much of the loosened exocarp as possible.
Cut off the top of each poblano pepper and carefully remove the stem and seeds. Pour water into each poblano pepper and turn upside down to drain and remove all of the seeds.
Lightly stuff each poblano pepper with 1/3 to ½ cup of the prepared cheese filling. Try not to tear the pericarp of the pepper.
Replace the top of each chile. Set aside.
Preheat the oven to 300°F.
Prepare for frying: Heat a cast iron skillet over medium-high heat.
Place a rack on top of a jelly roll pan and place in the warm oven.
Separate the eggs. Place egg whites in one large bowl and the yolks in a small bowl.
Whisk the egg whites to the stiff peak stage.
Whisk the yolks until creamy.
Fold in egg yolks slowly until the batter is uniformly light yellow and fluffy. The batter should be light, fluffy and smooth. Reserve.
Mix flour and salt on a plate.
Heat cast iron skillet over medium-high heat. When hot, add oil. Oil is ready when a small amount of batter begins to fry the second it enters the oil.
Place the flour in a large shallow bowl or plate.
Gently roll each stuffed poblano pepper in the flour mixture, coating it completely and placing it on a baking sheet before frying.
Place one side of a floured and stuffed poblano pepper in the egg batter and gently lower the battered side of the pepper into the hot oil. Repeat with another pepper. Do not crowd the peppers. There must be room to turn them over.
Use a spoon to cover the top side of each poblano pepper in the skillet with the batter. Fry the pepper for 3-5 minutes on the first side or until the batter is golden brown and crispy.
Gently turn the poblano pepper over with a spatula.
Fry the poblano pepper for 3-5 minutes on the second side or until the batter is golden brown and crispy.
Transfer the poblano pepper to the rack on the baking sheet to drain off any excess oil.
Place in the oven and repeat the frying process until all of the peppers are done.
Spoon warm salsa rojos across each chile relleno and serve.