Chile rellenos with poblano peppers, spinach, and cheese. I lightly fry the rellenos with a beer batter.
Beer Batter (From Use Real Butter)
1) Pile the peppers onto a sheet pan and roast them at about 450 degrees for 25-35 minutes. Be sure to keep an eye on them and turn them every few minutes to ensure even charring.
2) Mix all of the salsa ingredients in a bowl while the peppers roast.
3) When the peppers are done roasting, cover them with plastic wrap or wrap them in a paper bag for 10 minutes to let them steam.
4) Clean the peppers: Run the pepper under cold water and peel off the skin. Make a small slit down one side of the pepper. Using your fingers, reach in and pull out all the seeds and extra pepper guts.
5) Grate the cheese and mix it in with the spinach.
6) Using your fingers, gently fill each pepper with the filling. You can stuff them pretty full, but make sure that you can close the pepper so the two open sides can touch.
7) Mix the egg yolks, salt, flour, and beer in a bowl.
8) In a separate bowl, whisk the egg whites until they have medium stiff peaks and then slowly fold the egg whites into the beer flour mixture. Try to keep as many of the bubbles as possible.
9) Using your favorite skillet, heat up about 1 cup of vegetable or canola oil. You want about 1/3 inch or so of oil in the pan. Get it hot and then lay in each pepper seam side down after you dip it in the batter. You can test that the oil is hot by flicking in a bit of the batter and seeing if it fries.
10) Fry in hot oil for about 4 minutes a side. Then scoop them out with a spatula onto a paper towel to cool and drain.
11) Top with a good helping of the salsa and enjoy!