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Chiles Rellenos

Ready In: 45 Minutes

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Serves 4

Char chiles by placing over a gas flame, turning often until skin is blackened all over. Or arrange chiles on a baking sheet and place under the broiler, turning often until blackened all over. Place hot chiles in a brown paper bag, close tightly, and allow to steam for 15 minutes. Peel off and discard skin. Cut a slit lengthwise at the top of each chile, about 1/2" from the stem. Use a small spoon to scrape out veins and seeds. Slip cheese slices into the chiles.
Pour flour into a shallow bowl and season liberally with salt and pepper. Place egg whites in a large glass bowl and yolks in a small one. Beat whites with an electric mixer or whisk until foamy, add a pinch of salt, then continue beating until whites are stiff but not dry. Lightly beat yolks, then gently fold into whites with a rubber spatula.
Pour oil into a heavy skillet to a depth of 1" and heat over medium heat until oil reaches 375°. Dredge chiles first in flour, then in egg mixture, then fry in batches, turning once, until evenly browned all over, about 10 minutes. Drain on paper towels. Serve with red chile sauce.