Chiles Rellenos

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1. 1Step 1: Place chiles on a tray under the broiler, directly on the grill, or directly over the open flame. Turn them every 2 to 3 minutes for a total of 6 to 9 minutes until charred and blistered on the outside while the flesh is cooked but not burnt. Place them immediately in a plastic bag, close it tightly, and let them sweat for 10 to 20 minutes. Under a thin stream of cold water, remove the charred skin. Make a slit down one side of the pepper and remove the cluster of seeds and veins. Once cleaned, pat them dry.
2. 2Step 2: Stuff each poblano chile with about 1/2 cup grated cheese, or as much as will fit, allowing them to close. You may seal with a toothpick. Place 1/2 cup flour on a plate, roll the stuffed chiles in the flour, and let them sit so the flour coating helps the batter coat and stay on the chiles.
3. 3Step 3: In a stand mixer, beat the egg whites until they hold stiff peaks. Gently, on low speed, fold in the egg yolks and only beat enough so that they are incorporated, a few seconds.
4. 4Step 4: In a large casserole, heat about 1/2-inch of oil over medium to medium-high heat. Test the oil by dipping a teaspoon of batter into the oil; if there are active bubbles all around it, it’s ready. Dip each stuffed and floured chile into the egg batter, making sure they are entirely covered in batter.
5. 5Step 5: In batches, place them in the hot oil without overcrowding, trying to have the side that was open or sealed with the toothpick facing up. Spoon some of the hot oil on top so that it will seal the chile. Fry for about 2 minutes per side, flipping gently with a slotted spoon, until golden brown. Transfer to a paper-towel covered drying rack or platter.
6. 6Step 6: Heat the salsa roja. Serve the chiles with a generous amount of salsa roja spooned on top. Alternatively, place the chiles in a casserole and top with the heated salsa roja. Eat while hot and melty.