Place the poblanos directly over a gas flame or under a hot broiler. Turn them every minute or two with tongs until the skins are blistered and blackened on all sides. This usually takes 8 to 12 minutes depending on your heat source. Transfer the peppers to a bowl, cover it tightly with a plate or plastic wrap, and let them steam for 10 to 15 minutes. The trapped steam loosens the skin from the flesh, which makes peeling much easier.

Once the peppers are cool enough to handle, gently peel away the charred skin with your fingers. Resist the urge to rinse them under water, since that washes away the smoky flavor. If a few bits of skin stubbornly cling on, a paper towel helps rub them off.

Step 2: Prepare the Peppers for Stuffing

Using a small, sharp knife, make a lengthwise slit down the center of each pepper, leaving the stem and the top and bottom ends intact. Reach in and carefully remove the seeds and white membranes. The goal is to keep each pepper as whole as possible so it acts like a little edible pocket. Pat the peppers dry inside and out with paper towels. Moisture is the enemy of a crispy coating, so don’t skip this step.

Step 3: Cook the Ground Beef

Heat a skillet over medium heat. Add the ground beef and diced onion, breaking the meat into small crumbles with a wooden spoon. Cook for 6 to 8 minutes, until the beef is browned and the onion has softened. Add the minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Stir well and cook for another minute until fragrant. Drain any excess grease and let the filling cool slightly.

Let the beef cool for at least five minutes before moving on. If it’s piping hot when you add the cheese, the cheese will melt too early and leak out of the pepper.

Step 4: Prepare the Cheese Filling

Combine the seasoned ground beef with the shredded Oaxaca cheese in a large bowl. Mix gently until the cheese is evenly distributed. Taste a small bit of the beef before adding the cheese and adjust the salt if needed. The filling should be flavorful and generously cheesy.

Step 5: Stuff the Poblano Peppers

Carefully open each roasted pepper and spoon in the beef and cheese mixture. Divide the filling evenly among all eight peppers, taking care not to overstuff, since overfilled peppers split in the oil. Gently press the edges of the slit together to close it. If you like, secure the opening with a toothpick (just remember to remove it before serving).

Step 6: Make the Fluffy Egg Batter

Separate the eggs, placing the whites in a large, clean bowl and the yolks in a smaller one. Beat the whites with an electric mixer until stiff peaks form, meaning the peaks stand straight up when you lift the beaters. In the second bowl, lightly beat the yolks. Gently fold the yolks into the whipped whites with a spatula until just combined. Fold, don’t stir. You want the batter to stay light, airy, and cloud-like.

Step 7: Coat the Peppers with Flour

Place the flour in a shallow dish. Lightly coat each stuffed poblano, shaking off any excess. The flour absorbs surface moisture and gives the egg batter something to cling to, so the coating stays in place during frying instead of sliding off.

Step 8: Heat the Frying Oil

Pour oil into a deep skillet or Dutch oven to a depth of about 1 to 2 inches. Heat over medium heat until it reaches 350°F (175°C). A kitchen thermometer takes the guesswork out of this step. If the oil is too cool, the coating soaks up grease and turns heavy. If it’s too hot, the outside burns before the cheese melts. Aim to hold the temperature steady throughout.

Step 9: Dip the Peppers in the Batter

Carefully dip each flour-coated pepper into the egg batter, turning gently until fully covered. Pay special attention to the opening so the beef and cheese stay sealed inside. Use a spoon to pile a little extra batter over any bare spots.

Step 10: Fry Until Golden and Crispy

Gently lower the battered peppers into the hot oil, working in batches so you don’t overcrowd the pan. Fry for 2 to 3 minutes per side, turning gently, until the coating is puffed, golden brown, and crispy. Spoon a little hot oil over the top as they fry to help the batter set evenly. Transfer the finished peppers to a paper towel-lined plate or a wire rack to drain.

Step 11: Serve Warm

Let the chile rellenos rest for a minute or two so the cheese settles and you don’t burn your mouth. Place each pepper on a plate, ladle warm salsa roja over and around it, and finish with crumbled cheese and fresh cilantro. Serve with Mexican rice and refried beans.