Chile Rellenos

Directions

1. Set your oven to broil or fire up a gas burner. Char the poblanos on all sides until blistered and blackened. Transfer them to a bowl and cover with a clean kitchen towel or plastic wrap for about 10 minutes. This helps the skins steam loose. Once cool enough to handle, gently peel off the skins, make a small slit down one side, and carefully remove the seeds without tearing the pepper.
2. In a bowl, mix together the shredded cheese, rotisserie chicken, and fire-roasted corn until well combined. Tuck a generous spoonful of this mixture inside each roasted poblano, fold it closed, and give each one a light dusting of flour so the batter sticks later.
3. Separate your eggs, whites in one bowl and yolks in another. Beat the whites until they form soft, pillowy peaks (a little patience here makes all the difference). In a separate bowl, whisk the yolks with flour, baking powder, and salt until smooth. Gently fold the yolk mixture into the whites. What you’re looking for is a light, airy batter that feels like a cloud.
4. Heat about an inch of neutral oil in a wide skillet over medium-high heat until it shimmers. One by one, dip each stuffed pepper into the batter, coating fully, then carefully lower it into the oil. Fry until golden on both sides, about 2 to 3 minutes per side. Transfer to a wire rack or paper towel to drain.
5. Serve warm with a spoonful of salsa roja or a drizzle of crema.