Classic Chili Poblano Rellenos - cooking recipe

Ingredients

8 -10 poblano chiles (about 7-inch )
3/4 lb grated mild cheddar cheese (about 3 cups)
1/2 cup all-purpose flour
2 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
vegetable shortening (for frying)
4 large egg yolks, beaten
4 large egg whites, beaten until foamy
1/4 lb grated sharp cheddar cheese (about 1 cup)
prepared salsa (optional)

Preparation

Roast the chiles:.
Roast the chilies by broiling three to five minutes on each side. The skin will begin to char and get black spots. Remove, cool a minute or two, then wrap in plastic wrap and let it sit five minutes. Remove the wrap and peel chilies.
Keep the broiler on.
Carefully cut a lengthwise slit into each chile and stuff with some cheddar cheese. Combine the flour, salt and pepper and dredge the chiles.
In a large saucepan, heat 1/2\" of shortening till very hot.
Fold the egg yolks into the whites and working with 2 chiles at a time, dip the chiles into the egg batter and fry, turning occasionally, until golden brown, no more than a couple of minutes. With a slotted spoon transfer the chiles (careful--they are delicate) to paper towels to drain.
Arrange the chiles on a flameproof plate and sprinkle with sharp cheddar. Broil the chiles just long enough to melt the cheese.
Serve immediately, accompanied by your favorite salsa. Enjoy!