• Start by roasting the peppers. Turn your oven on to the broiler setting. While the broiler is heating up, grab a large baking sheet and line it with aluminum foil. Place your poblano peppers on you lined baking sheet and place in your oven on the top rack right under the broiler. Broil the poblano peppers for about 4-6 minutes until the skin of the peppers starts to blacken and form bubbles. Then using kitchen tongs, gently and carefully flip them over and continue broiling for another 4-6 minutes until the other side is blacked as well. Once both sides of the peppers are blackened remove them from the oven and leaving them on the baking sheet, cover them with aluminum foil to trap the heat in and let them steam and cool for about 5 more minutes.
• Once the peppers have cooled a bit, the next step is to peel them. Simply rub off as much of the loos skin on the peppers as possible. This part of the process does not have to be perfect. Just do the best you can. Next, using a knife, slice a slit lengthwise down the center of the peppers so you can open them up to stuff them. At this point you will see the seeds. Keep in mind, poblano peppers are not usually very spicy. But if you really want them mild, you can scrape out the seeds. Otherwise, leave the seeds in there for a little extra spicy flavor.
• Next, gently open your peppers and stuff them with the Monterey Jack cheese. Keep in mind, do this process gently as the peppers will be very soft and fragile from the roasting. Again, this part of the process does not need to be perfect. Once your peppers are stuffed with cheese, gently close the opening and secure it closed with as many toothpicks as you need to make sure they will not open during the frying step. No you can set your poblano peppers aside.
• The next step is to prepare for the frying process. Heat the vegetable oil in a deep fryer, or deep skillet over medium-high heat. While the oil is heating up grab a baking sheet and line it with a few layers of paper towels and set aside.
• The next step is to make the batter. You will need one large mixing bowl and one small bowl. Separate the egg whites from the yolks, adding the egg whites into the large mixing bowl and the yolks into the small bowl. Using an electric hand mixer, beat the egg whites until the form into stiff peaks. Once your egg whites hold stiff peaks, adjust your electric hand mixer to the low setting and begin to add in one egg yolk at a time until all of them are mixed in. The egg batter should be light and fluffy but still have an overall smooth texture.
• Next, add the flour and salt onto a large dinner plate. Mix together with a wire whisk or fork to evenly combine. Then coat the poblano peppers by gently rolling them in the flour mixture, then dip them in the egg batter and place them directly in the hot frying oil. Fry the peppers for about 4 minutes per side until the batter has turned golden brown and crispy. Make sure you give the peppers plenty of space when frying. If you need to do them in batches of one or two peppers at a time do that. Once the batter is golden brown and crispy transfer the peppers from the frying oil directly to the baking sheet lined with paper towels to absorb the excess oil.
• Serve the Chili rellenos on a plate over fresh salsa roja and topped with fresh chopped cilantro and cotija cheese crumbles. Be sure to remember to remove the toothpicks before cutting in to the peppers.

For the Salsa Roja

• To make the salsa Rosa, start by adding the Roma tomatoes, white onion, garlic cloves, jalapeno, cilantro and salt into a blender. Then puree until smooth. Then add 1 tsp of olive oil into a saucepan over medium-high heat and pour in the salsa from the blender. Bring to a gentle boil. Once boiling, reduce heat to low and simmer for about 10 minutes stirring regularly. Turn off heat and taste salsa, add more salt of needed.