Roasting the chiles is key to unlocking their full flavor. Place them directly over a gas flame or under a broiler, turning occasionally until the skin is blistered and charred on all sides. This can take about 5–7 minutes.

Once roasted, transfer the chiles to a heatproof bowl and cover with a lid or plastic wrap. Let them steam for 10 minutes—this makes peeling much easier. Gently remove the skins, taking care not to tear the flesh. Slice a small opening in each chile and carefully remove seeds and membranes. If you’re brave, leave some seeds for extra heat.

A great chile relleno batter is airy yet sturdy enough to cling to the pepper.

Let your eggs come to room temperature—this helps with volume.

In a large bowl, beat the egg whites until stiff peaks form. This means when you lift the beaters, the peaks hold their shape.

In a separate small bowl, lightly whisk the yolks.

Gently fold the yolks into the whites, one at a time, being careful not to deflate the mixture. The result should be pale yellow and fluffy.

Cut your cheese into strips that will fit snugly inside each chile. Slide the cheese into the slit you made earlier. If the cheese wants to escape, you can use a toothpick to hold the chile closed—it will fry up nicely and you can remove it later.

Muenster cheese will give you a rich, gooey melt, while sharp cheddar offers a punchier, tangy note. You could even experiment with Oaxaca cheese for a traditional twist.

Before dipping in batter, lightly dredge each stuffed chile in seasoned flour. This not only helps the batter stick but also creates a light crust that keeps the cheese from leaking out during frying.

Pour oil into a deep skillet or frying pan until it’s about 1 inch deep. Heat over medium until it reaches about 350°F (175°C).

Dip each floured chile into the batter, coating it completely.

As it fries, use a spatula to spoon some hot oil over the top—this helps the batter puff beautifully.

Cook each side for about 2–3 minutes, until golden and crisp.

Transfer to a paper towel-lined plate to drain.

Chile rellenos are at their absolute best straight from the pan—crispy outside, gooey inside. Serve them immediately for maximum flavor and texture.