Chili Relleno

• 6 Poblano Pepper
• 6 Eggs
• 1 tsp salt
• 1 Block of Mozarella Cheese
• 1 Mexican Cream
• 1 flour

1. Turn on your stove and burn each chili.
2. NOT TOO MUCH!
3. You don't want the chili to be too burned.
4. Just a little.
5. After each side is burned put them all in a grocery bag.
6. While the chilis cool down start cutting up the cheese into thin sticks.
7. Take the chilis out and peel off the skin.
8. Cut a small hole on top or side of the chili.
9. Start stuffing the chili's with cheese.
10. I love cheese so I stuff it until it's full but not to full where it cant close.
11. You can close them with tooth picks but I don't.
12. Cover them in flour.
13. In a skillet add cooking oil.
14. Put it on medium heat.
15. Then grab your eggs.
16. Separate the yolk from the whites.
17. Whisk the white until it turns to foam.
18. Add salt to taste.
19. Once foamy add yolk.
20. (Don't have to but tastes better this way plus healthier)
21. Now start dipping one chili at a time in the egg until fully covered and lay them in the skillet.
22. With a spatula try adding hot oil on top to make it faster.
23. Once egg is cooked flip them.
24. 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.
25. Add them on a plate and top it off with Mexican crema.
26. Now take a bite into your cheesy chili relleno

pepper, eggs, salt, mozarella cheese, cream, flour

Taken from cookpad.com/us/recipes/359784-chili-relleno (may not work)