How to cook
The peppers are roasted and peeled carefully, without prior preparation.
Along each pepper, a careful incision is made to remove the seeds, but the top handle remains. The peppers are filled with cheese (optional) and held nicely with toothpicks.
Beat the egg whites until fluffy and snowy, then add the flour and egg yolks after that. Dip each pepper first in flour, then in the breading and put to fry in evenly preheated oil.
Fry for 3-4 minutes on each side. Traditional chili relleno can be filled with meat and cheese instead.
Serve hot with tomato sauce or a side dish of rice and vegetables.