An easy recipe using green chiles using is chile rellenos. The dish calls for fresh poblano peppers, 1 pound of cheese, 3 tablespoons of flour, three eggs and 2 cups of vegetable oil.
With a total prep and cooking time well under two hours, chile rellenos make for a zesty and satisfying meal. Start with four to six fresh poblano chiles. For a mild flavor, slit the chiles and scoop out the seeds and membranes. If you need to, cut off the end of the pepper. However, try to preserve the stem end as decoration. Some cooks roast and skin the peppers. Because chile rellenos are fried, and cooks have the option to finish them in oven, roasting is completely optional.
Slice your choice of cheese – queso fresco, cheddar or mozzarella – into equal parts, one for each pepper. Slide the cheese into the peppers, and tuck it completely inside the chiles. Use toothpicks to hold them closed during frying.
Whisk the eggs to make a wash. Then wash the peppers on all sides, and dredge them in flour, Use tongs gently tap each pepper to remove any extra flour.
Fry the peppers over medium heat in 1 1/2 inches of vegetable oil heated to about 365 degrees Fahrenheit. Cook on all sides until the cheese melts, about five minutes. Remove from oil and drain on paper towels or bake them for about 15 minutes at 350 degrees F.