Cheesy Roasted Poblano Chiles Delight

Cut a slit on each pre-roasted poblano chile, starting from the top, approximately 1.5 inches long. Remove the seeds and membrane carefully to maintain the structural integrity of the chiles. Cut the Oaxaca cheese into chunks and stuff a few pieces into each chile.

Separate the egg whites and yolks into two different bowls. In the bowl with egg yolks, add milk, 1/2 cup flour, baking powder, baking soda, salt, and pepper. Mix until smooth. Beat the egg whites until stiff peaks form, and then fold them gently into egg yolk mixture.

Heat the vegetable oil in a large skillet over medium heat. Roll the stuffed chiles in the remaining 1/4 cup flour, then coat with the egg batter. Verify the oil is hot enough by dropping a small amount of the batter in it, it should sizzle and turn golden brown quickly. Fry the coated chiles until golden on both sides.

Drain the fried chiles on paper towels. Serve warm topped with store-bought Salsa Roja.