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Put peppers on a baking sheet and put under the broiler.
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After 10 minutes flip the peppers over and return to broiler for another 10 minutes.
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Remove from oven and let rest a few minutes.
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Transfer peppers to a plastic bag to sweat for about an hour.
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Peel the skin off the peppers.
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Make a slit in the peppers and remove the seeds.
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Take out the cheese and cut 6-8 slices (thin or thick depending on how cheesy your want your chiles rellenos to be).
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Put the slices into the peppers. Be very careful not to tear the peppers.
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Measure one cup of flour and pour into a mixing bowl. Season with a little salt and lots of black pepper.
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Crack the eggs into another bowl and beat the eggs with a mixer for a few minutes.
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In a large skillet heat up enough oil for frying on medium high heat.
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Dip one pepper into the flour. Make sure the pepper is coated with flour.
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Then dip the flour coated pepper into the beaten eggs.
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Then fry the pepper until browned.
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Fry no more than 2 at a time.