Direction

1. Gather all ingredients.
2. ingredients gathered to make chile rellenos
3. Preheat the oven broiler; set the oven rack about 6 inches below the heat source. Line a baking sheet with aluminum foil.
4. Place peppers onto the prepared baking sheet and broil until skins are blackened and blistered, about 10 minutes. Use tongs to rotate peppers often to char all sides. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
5. blackened peppers steaming in a bowl as they cool
6. Remove skin from peppers, then cut a slit down the long side of each one to remove seeds and core.
7. skin and seeds being removed from peppers
8. Rinse peppers inside and our and pat dry with paper towels. Stuff peppers with strips of cheese.
9. peppers stuffed with strips of cheese
10. Whisk egg yolks and baking powder in a bowl until combined.
11. egg yolks and baking powder whisked together in a bowl
12. Beat egg whites with an electric mixer in a separate bowl until stiff peaks form.
13. egg whites mixed until stiff peaks form
14. Gently fold beaten whites into the yolk mixture. Place flour into a separate shallow bowl.
15. egg whites and yolk mixtures folded until combined
16. Melt vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip into the egg mixture to coat both sides. Gently lay coated peppers into the hot shortening. Fry peppers until lightly golden brown and cheese has melted, about 5 minutes per side.
17. peppers dipped into mixtures and into the hot shortening
18. Serve and enjoy!