Chile Rellenos

Slit the chiles lengthwise and remove the seeds. Stuff with the cheese, using toothpicks to hold the chiles closed.

In a large bowl, beat the egg whites with an electric mixer until soft peaks form. Add the flour, baking soda, salt, and the yolks and mix until well blended.

Heat the oil to 350°F in a large deep skillet over medium heat. Working in batches, dip the stuffed chiles into the batter and fry, turning once, until golden brown, about 3 minutes per side. Drain on paper towels.

Serve with Hatch salsa ranchera.

Recipe from Melissa’s Hatch Chile Cookbook.