 6 fresh Anaheim chile peppers

 1 (8 ounce) package queso asadero (white Mexican cheese), cut into ¾-inch thick strips

 2 large eggs, separated

 1 teaspoon baking powder

 ¾ cup all-purpose flour

 1 cup vegetable shortening for frying

First, prepare your poblano peppers by roasting them in the oven or on the stovetop, and then removing the blistered and blackened skin. This softens the skin and makes them super easy to stuff.

Once your peppers are roasted and the skins are peeled, gently cut a slit down the middle of the pepper with a knife and stuff them with cheese.

Then carefully close the peppers and bring the edges of the slits together. Secure the edges together with a toothpick or two so the cheese doesn’t fall out of the chiles.

Next, make the egg batter by separating the yolks and whites from 3 eggs. Place the egg whites into a large mixing bowl and the yolks into a small bowl.

Using an electric hand mixer, beat the egg whites until they become stiff peaks form, about 3-5 minutes. Then continue beating them on low and add in egg yolks one at a time until they’re all mixed together. The batter should be light, fluffy and golden yellow.

To coat the chiles, I recommend setting up an assembly line with the peppers on the left, all-purpose flour mixture in the middle and the egg batter on the right.

Using one hand, grab a stuffed pepper and roll it in the plate of all-purpose flour. Make sure it’s coated on all sides, and then give it a tap to remove any excess flour.

Then using your hand, grab the flour-coated pepper and dip it into the egg batter. Make sure it’s also coated on all sides. Quickly and gently place the pepper in the hot frying oil and fry on both sides until golden brown.

Transfer the chile rellenos to a baking sheet lined with paper towels to drain and collect any excess oil. Continue frying the remaining peppers and then serve immediately!

I served mine with a super simple red salsa made from tomatoes, onions, garlic, a jalapeño and cilantro, but that’s completely optional. You could use any salsa you have on hand (a salsa verde would be delicious with these), or just with a big dollop of sour cream or drizzle of Mexican crema.