Classic Mexican Chile Rellenos

Gather all the necessary ingredients before commencing with the recipe.

Preheat your oven's broiler and position the oven rack approximately 6 inches below the heat source. Cover a baking sheet with aluminum foil for easy cleanup.

Place the peppers on the prepared baking sheet and subject them to broiling until their skins are darkened and blistered, taking around 10 minutes. Utilize tongs to frequently rotate the peppers in order to achieve an even charring of all sides. Transfer the blackened peppers into a bowl and seal it tightly with plastic wrap. Allow the peppers to cool down while steaming, which should take about 15 minutes.

Remove the skin from the peppers and make a long slit along one side of each pepper to extract its seeds and core.

Rinse the peppers thoroughly inside and out, then gently pat them dry with paper towels. Stuff each pepper with strips of cheese.

Whisk the egg yolks and baking powder in a bowl until they are well combined.

Beat the egg whites with an electric mixer in a separate bowl until stiff peaks form, indicating that they have reached the desired consistency.

Gently fold the beaten egg whites into the yolk mixture. Place flour into a separate shallow bowl.

Melt the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, gently tapping off any excess and then coating it evenly with the egg mixture. Dip the coated peppers into the hot shortening, taking care not to break them apart. Fry the peppers until they are lightly golden brown and the cheese has melted, taking around 5 minutes per side.

Serve and indulge in your delicious creation!