Chiles rellenos

Method

1. 1 Grill poblano peppers over a flame for 8 minutes until evenly charred, then cover and cook for 10 minutes before scrubbing off the skin while keeping the stem intact.
2. 2 Make a slit along the side and remove all the seeds through the slit so that the chili pepper doesn't tear when stuffing.
3. 3 Stuff the bag with shredded cheese, secure with a toothpick, and roll it in flour until the surface is dry.
4. 4 Beat the egg whites separately until stiff peaks form, then mix in the egg yolks; this fluffy coating helps prevent the chili peppers from absorbing oil.
5. 5 Deep-fry at 170 degrees for about 3 minutes on each side, and serve with a tomato, onion, and garlic sauce cooked for 10 minutes.

With an appliance

• Air fryer 48 min

  For step 5: spray oil thoroughly around the egg mixture surrounding the chili peppers, then air fry at 190 degrees for 10 minutes, flipping gently at the 6th minute to ensure the egg coating is evenly golden brown without tearing the chili peppers.