Cheese-Stuffed Chiles Rellenos

Step 1

Roast the 4 poblano peppers under a broiler or over a gas flame until skins are charred, about 5 minutes. Place in a bowl, cover with plastic wrap, and let steam for 5 minutes. Then rub off the skins, make a slit, and remove seeds, keeping stems intact.

Step 2

Stuff each pepper with 1/4 cup of the shredded cheddar cheese. In a shallow bowl, beat the 3 eggs with a pinch of salt until frothy. Place the 1/2 cup flour on a plate.

Step 3

Heat the 1/2 cup vegetable oil in a large skillet over medium-high until shimmering. Dip each stuffed pepper in the egg, then dredge in flour, coating evenly.

Step 4

Fry the peppers in the hot oil, turning once, until golden brown and crispy on all sides, about 3-4 minutes per side. Drain on paper towels.

Step 5

Serve the chiles hot, topped with the diced tomato, a drizzle of crema or sour cream, and lime wedges on the side. Enjoy with tortilla chips.