Chili Rellano Pepper

Chili Rellano Pepper 4 medium poblano chiles (about 1 pound) 3 cups shredded Monterey Jack cheese (about 8 ounces) 4 large eggs, separated and at room temperature 1/2 teaspoon salt black pepper to taste 1 cup vegetable oil Make a slit lengthwise in the pepper(s). Carefully remove the seeds. Scrape the inside with a small spoon to remove the seeds, ribs, and any remaining core. Turn gas burners to medium-high heat. Place 1 chile directly on each burner and roast, turning occasionally with tongs, until blackened and blistered on all sides, about 5 to 7 minutes. (Or, heat the broiler on high and arrange a rack on the top rack. Place all of the chiles directly on the rack. Broil, turning every so often, until the chiles blacken and blister on all sides, about 8 to 10 minutes. The chiles will be a little limp, so be careful not to tear them while stuffing.). Place in a Ziploc baggie or in a bowl, cover the bowl tightly with plastic wrap or a baking sheet and let the chiles steam until cool enough to handle, about 15 minutes. Using a butter knife, scrape away and discard the chile skins, being careful not to tear the chiles; set the chiles aside. Preheat oven to 350. Season the inside and outside of the chiles with salt and pepper. Stuff each chile, being careful not to tear them, with a quarter of the cheese (about a heaping 2/3 cup) and close the flaps over the cheese. You may need to secure seems with toothpicks. set the chiles aside. Whisk the egg yolks in a medium bowl until lightened in color and frothy, about 2 minutes; set aside. Beat eggs whites and salt until stiff peaks form (2 minutes). Fold egg yolks in until just combined. Heat the oil in a large frying pan over medium-high heat until hot. Working with 1 pepper at a time, drop 1/2 cup of the egg batter into the oil and use a rubber spatula to spread it out about the same size as the stuffed pepper. Lay the seam-side down on top of the batter. Drop another 1/2 cup of batter on top of the pepper, spreading it with the rubber spatula to cover the sides of the pepper. Cook until browned about 2 to 3 minutes. Carefully flip the pepper over and cook until the other side is golden brown, about 2 to 3 minutes. (If the sides of the chile are not brown, use a spatula or tongs to turn it on its side to brown.) Place in oven, lightly covered with foil, and cook until the pepper is soft and the cheese is melted, about 20 minutes for larger peppers.