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