People who live in big city especially in a city like Beijing or newjork would bothered to cook some delicious but complicated dishes for dinner。 In that case, the following chili ecipe will agree with your requirement. This traditional chiles rellenos recipe is a classic and also a must if you're a chili pepper lover. Translated, "chiles rellenos" is "stuffed chili peppers". While there are many, many variations for you to explore, you still can't go wrong with this classic, delicious recipe.
4 cheese slices (or equivalent of shredded cheese)
Pinch of salt
Pinch of baking powder
Oil for frying
Roast the poblano peppers over an open flame, or use your oven broiler, until skins are blackened on each side. Over flame, it should only take about 5 minutes. In the broiler, it could take 10 or more minutes.
Remove poblano peppers and transfer to a plastic bag, and seal them up. Allow to cool.
Once cooled, peel off the blackened skins. Running them under water works great.
Slice open each poblano pepper lengthwise with one long slit, then remove the innards with a knife or spoon.
Stuff each pepper with cheese, but do not overstuff. Make sure you can still close the pepper.
Prepare your egg wash by beating the egg whites until stiff. Gently fold in the egg yolks and add to a bowl.
Prepare your batter in a separate bowl by combining ½ cup flour with ½ cup milk , pinch of baking powder and pinch of salt.
Pour oil into a pan, about 1 to 1-1/2 inches deep, in order to cover half the stuffed peppers when you drop them in.
In one more bowl, add the ¼ cup dry flour.
Dip each pepper into the dry flour to coat each side. Then, dip into the egg mixture, then into the batter to coat completely.
Fry each pepper about 2-3 minutes each side, or until they are a golden brown.