Chiles Rellenos

Place peppers directly over a gas flame or under a hot grill, turning until completely charred on all sides. Transfer to a bowl, cover with cling film, and steam for 10 minutes. Peel off the charred skin carefully, leaving the stem intact.

Make a small slit down one side of each pepper and remove the seeds with a spoon. Stuff generously with shredded cheese. Press the edges together to seal. Dust lightly all over with flour.

Whisk the egg whites with a pinch of salt to stiff peaks. Gently fold in the yolks one at a time. The batter should be light and airy — this is what gives the coating its signature puffed texture.

Heat oil in a wide pan to 175°C. Dip each stuffed pepper into the egg batter, coating fully. Fry for 2–3 minutes per side until deep golden. Drain on paper towels and serve immediately over warm tomato salsa.