Chili Relleno - pepper

Method

• Turn on your stove and burn each chili.
• NOT TOO MUCH!
• You don't want the chili to be too burned.
• Just a little.
• After each side is burned put them all in a grocery bag.
• While the chilis cool down start cutting up the cheese into thin sticks.
• Take the chilis out and peel off the skin.
• Cut a small hole on top or side of the chili.
• Start stuffing the chili's with cheese.
• I love cheese so I stuff it until it's full but not to full where it cant close.
• You can close them with tooth picks but I don't.
• Cover them in flour.
• In a skillet add cooking oil.
• Put it on medium heat.
• Then grab your eggs.
• Separate the yolk from the whites.
• Whisk the white until it turns to foam.
• Add salt to taste.
• Once foamy add yolk.
• (Don't have to but tastes better this way plus healthier)
• Now start dipping one chili at a time in the egg until fully covered and lay them in the skillet.
• With a spatula try adding hot oil on top to make it faster.
• Once egg is cooked flip them.
• Egg will start to fluffiness so you would need to cook 2-3 at a time depending on how many you can fit and how hot your stove gets.
• Add them on a plate and top it off with Mexican crema.
• Now take a bite into your cheesy chili relleno