Authentic Hatch Chile Rellenos

1. Char the chilis. Roast the chilis directly over a gas flame, on a grill, or under the broiler, turning until blackened on all sides (about 10 minutes).
2. Sweat and peel. Transfer chilis to a bowl, cover, and let steam for about 10 minutes.
3. Peel and slit. Rub off the blackened skin. Make one long slit down the side of each chili and remove the seeds and membranes, keeping the stem intact.
4. Stuff the chilis. Fill each chili with cheese, tucking it inside and pressing the slit closed around it. Don't overstuff — you should still be able to close the pepper.
5. Make the sauce base. Char or simmer the tomatoes, onion, and garlic until softened, then blend with the water, oregano, and salt until smooth.
6. Simmer the sauce. Pour into a pot and simmer, stirring occasionally, until slightly thickened (about 20 minutes).
7. Whip the batter. Beat the egg whites to stiff peaks. In a separate bowl, whisk the yolks with the ⅓ cup flour and ¾ tsp salt, then gently fold the yolk mixture into the whipped whites.
8. Dredge and dip. Lightly coat each stuffed chili in the ½ cup flour, shaking off excess, then dip fully into the egg batter to coat.
9. Fry. Heat the oil in a skillet over medium-high heat (350–365°F). Fry each battered chili, seam-side down first, until golden on all sides (about 6 minutes total).
10. Drain and serve. Transfer to a paper-towel-lined tray to drain. Serve warm, pooled in the salsa roja.

Notes

• Traditional cheese is Oaxaca or Chihuahua; Monterey Jack, mozzarella, or mild cheddar all melt well as substitutes.
• Queso fresco and cotija don't melt — use those only as a garnish, not filling.
• The egg batter should stay light and airy — don't overmix once you fold in the yolks.