Preheat your oven to high broil. Wash the poblano peppers thoroughly, pat them dry, and arrange them on a baking sheet. Broil for several minutes, turning once halfway, until the skins are very blackened on both sides. Once charred, remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap to allow the chiles to steam for 5-10 minutes, making the skins easier to peel.

Remove the plastic wrap from the bowl and gently peel away the charred skins from the roasted peppers—they should slide off easily. Using a knife, make a small slit (about 1.5 inches) along the side of each pepper near the stem. Carefully remove the seeds and membranes with your fingers or a small spoon, making sure not to tear the peppers. Stuff each pepper with pieces of cheese, filling evenly but taking care not to overfill.

Pour enough oil into a large skillet to reach a depth of 1 to 2 inches and heat over medium heat to 375°F (190°C). Separate the eggs, placing the whites in a small mixing bowl and the yolks in a large, deep mixing bowl. To the egg yolks, add the milk, 1/2 cup of the flour, baking powder, baking soda, kosher salt, and black pepper. Beat the egg whites until stiff peaks form, then gently fold the whites into the yolk mixture to create a fluffy batter. I like to be gentle when folding in the whites—it keeps the batter nice and airy, which results in a crisp, light coating.

Place the remaining 1/4 cup flour in a shallow bowl or plate. Gently coat each stuffed pepper in flour on all sides—this helps the batter stick. Check if the oil is ready by dropping a small bit of batter into it; it should sizzle gently and begin to turn golden. Dip one of the floured, stuffed peppers into the prepared batter, spooning batter over it to coat evenly. Allow excess batter to drip off, then, with care, lay the pepper in the hot oil. Fry for 1–2 minutes per side, turning halfway, until golden and crisp. Transfer to a wire rack lined with paper towels to drain. Repeat with the remaining peppers.

Serve the fried chiles rellenos warm, topped with your preferred salsa roja. If desired, enjoy with sides like Mexican rice and refried beans for a traditional touch. For a fresher finish, I sometimes like to squeeze a bit of lime juice over the top just before serving.