Chile Rellenos

When we visited a new family in the ward, the mom gave us some fresh peppers - they have peppers, onions and cucumbers on their farm.  I've never used poblanos, but she suggested making chile rellenos.  So I searched for a recipe.  After searching through several this is what I came up with.

• 8 Poblano chile peppers, charred and peeled
• 1/2 pound Monterey Jack cheese, shredded
• 1 cup milk
• 1 cup all-purpose flour
•  2 eggs, separated
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon canola oil
• 1/2 cup all-purpose flour for coating

1. Remove seeds and membranes from peppers. Stuff each pepper with cheese.
2. In a small bowl combine milk, the 1 cup flour, egg yolks, baking powder, baking soda, salt and canola oil; mix well to make a batter.  Beat egg whites until soft peaks form.  Slowly fold into batter.
3. Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides. 

A lesson in charring the peppers:  I would use a gas grill.  Turn up the heat and turn them about every 3 minutes I would turn them a bit until everything was charred and blistered.  It took about 10-12 minutes.  Then I put them on a plate and cover it with plastic wrap and let them steam for about 10 minutes.  After that it was easy to peel the skin off.  I had to be really careful cutting open just one slit to remove the seeds and membranes.  Sometimes pulling the membranes out caused another side to rip, so I would use a sharp knife.  
PS it doesn't take long to pan fry them - 1-2 minutes per side.