Super easy recipe that is big on flavor!
Make the sauce first. Stem the dried chiles (some people also remove the seeds at this point. I keep them in – I like it hot) and place them, the salt and the water in a large sauce pan. Bring to a boil, then simmer until the chiles are soft and water has been reduced by half.
Now for the Rellenos -
Put the hot chiles in a plastic bag and let them sit for about 15 minutes. Once they are cool enough to handles, slip the skins off very carefully, making sure not to tear the pepper. If you don’t get all the skin, that’s ok. Just get as much as you can.
Gently slit each pepper on one side and clean out the seeds and membranes, leaving the stem in-tact. Fill each pepper with ¼ of the cheese mixture. Close the opening and secure with tooth picks.
Carefully dredge the peppers in the flour, then coat with the eggs. Place in hot oil and cook on both sides until browned.