Chili Rellenos

Preheat your oven to 400°F (200°C). Place the peppers on a baking sheet and roast in the oven for about 20-25 minutes, or until the skins are blistered and blackened. Remove from the oven and let cool.

Once the peppers are cool enough to handle, gently peel off the charred skin. Cut a slit down one side of each pepper and remove the seeds, being careful not to break the peppers.

Stuff each pepper with shredded cheese and set aside.

In a medium bowl, whisk the eggs until frothy. In another bowl, combine the flour, milk, salt, and pepper to make a batter. Fold in the whipped eggs gently until combined.

Heat a large skillet over medium-high heat and pour in vegetable oil to cover the bottom of the pan. Once the oil is hot, dip each stuffed pepper into the batter and carefully place them in the skillet.

Fry the peppers for about 4-5 minutes on each side, or until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.