Chile Relleno Tacos

Step 1

In a blender add all the ingredients and blend until smooth. Add the salsa into a hot pan with a little bit of oil and bring to a low simmer.

Step 2

Heat a griddle on medium-high heat. Cook the poblano peppers until all sides are charred, turning every few minutes.

Step 3

Seal the charred peppers in a plastic bag, and let rest for about 15-20 minutes

Step 4

Remove the chiles from the bag, and peel the skin off. Slice a vertical line down one side of each chile, starting from the stem down to the tip.Remove the seeds with a spoon or your hand. Stuff each pepper with  2-3 strips of mozzarella cheese.

Step 5

In a large bowl, add egg whites and use a handheld mixer to whip until fluffy and soft peaks have formed. Add the egg yolks and whisk until just combined. Set aside.

Step 6

Pre-heat a large skillet on medium-high heat, with about 1.5" of oil for frying.

Step 7

Place the stuffed pepper in the bowl of flour-mixture, pat the flour mixture on the pepper until completely coated. Next dip the floured pepper into the egg-mixture, making sure to hold it closed the whole time. Once coated all around, lay it in the frying pan.

Step 8

Fry the peppers until they are golden brown on both sides, about 3 minutes per side.

Step 9

Place one pepper on a flour tortilla, spoon on the salsa and enjoy!