Chiles Rellenos
"Whipping egg whites and yolks separately until fluffy and then folding them together creates a cloudlike yet sturdy batter for this wonderful fried vegetarian entrée. Lorena Herrera’s cheesy rice–stuffed chiles have a pleasant heat on their own, amped up with bittersweet spiciness from charred-vegetable salsa. Slideshow: More Chile Recipes..."
INGREDIENTS
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8 poblano chiles (1 1/2 pounds)
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2 medium tomatoes, cored
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2 dried árbol chiles (1/2 ounce),
stemmed
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1 serrano chile, stemmed
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1/2 jalapeño, stemmed
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1 large garlic clove, peeled
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Kosher salt
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1/2 cup long-grain rice
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1 cup shredded Monterey Jack (3 ounces)
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1/2 cup crumbled Cotija or feta cheese (2.2 ounces)
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4 large egg whites
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2 large egg yolks
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Grapeseed oil, for frying
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1/2 cup all-purpose flour
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