Chile Relleno

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1. 1Step 1: Line a large baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on.
2. 2Step 2: Broil poblanos for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered.
3. 3Step 3: Remove them from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let them sit for 5 minutes.
4. 4Step 4: Peel and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect, just as much as you can.
5. 5Step 5: Cut a small slit down the middle of the peppers with a knife. If you don't want the peppers too spicy, you can remove some of the seeds.
6. 6Step 6: Carefully stuff the peppers with the cheese. Some of the peppers will be extra fragile because of the roasting process and may tear - that's okay. Just do the best you can.
7. 7Step 7: Gently close the opening of the peppers and secure it shut with 1-3 toothpicks. Use as many as you need to ensure that the cheese won't ooze out during the frying process. Set aside.
8. 8Step 8: Heat the frying oil in a large saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels and set aside. While oil is heating up, prepare the batter.
9. 9Step 9: Separate the egg whites from the yolks into two separate bowls - the whites into a large mixing bowl and the yolks into a small bowl. Using an electric hand mixer, beat the egg whites until stiff peaks form.
10. 10Step 10: While continuing to beat the egg whites on low, add in the egg yolks one at a time until all of them are fully mixed in. The batter should be light, fluffy and golden yellow.
11. 11Step 11: Place the flour and salt into a separate shallow bowl or plate. Mix together to combine. Gently roll the stuffed peppers in the flour mixture, then give them a gentle tap to remove any excess. Then dip them in the egg batter and gently place them in the hot frying oil.
12. 12Step 12: Fry the peppers for 3-5 minutes per side, until the batter is golden brown and crispy. Try not to overcrowd the peppers in the pan - I usually fry 2 at a time depending on the pan I'm using.
13. 13Step 13: Transfer the peppers to the lined baking sheet to drain off any excess oil.
14. 14Step 14: Immediately serve chile rellenos on a plate with some salsa, freshly chopped cilantro and some cotija cheese. Don't forget to remove the toothpicks when you first cut into the peppers.
15. 15Step 15: Add tomatoes, onion, garlic, jalapeño, cilantro and salt to a blender. Puree until smooth.
16. 16Step 16: Heat olive oil in a small saucepan over medium-high heat. Add blended salsa and bring to a boil.
17. 17Step 17: Reduce heat to low and simmer, stirring occasionally for 8 minutes. Remove from heat, taste and season with more salt if desired.