Roast the poblano peppers until they are blackened. I like to use my air fryer for this step; I cook them at 375 degrees for 20 minutes. When the peppers are done cooking, place them in a bowl and cover with plastic wrap. Let them sit for 15 minutes to sweat. This will help the skins come off easily.
Carefully cut a slit in the side of each pepper, remove the skins and seeds and stuff the peppers with cheese.
You'll need three bowls for the next step. To one bowl, add the flour. To the second bowl, add the egg yolks and salt, and to the final bowl, add the egg whites.
Mix the egg yolks and salt together and beat the egg whites until stiff peaks have formed. Carefully fold the egg yolks into the egg whites until combined.
Coat the peppers in the flour then place them into the egg mixture until completely covered.
To a large skillet, add about 2 inches of vegetable oil and heat to 375 degrees.
Fry each chile relleno at 375 degrees for 3-4 minutes per side or until light brown.
When they have finished cooking, move the rellenos to a paper towel and allow any excess oil to drain.
Serve over Colorado green chile or homemade relleno sauce.
