Begin by flame roasting the six New Mexico hatch green chilies until they are nicely charred.

Transfer the roasted chilies to a bowl, cover it with plastic wrap, and let them sweat for about 20 minutes.

Carefully peel the roasted chilies to avoid tearing the flesh.

Cut the Menonita cheese into sticks that match the size of the chilies.

Make a small slit on the side of each chili, just large enough to remove the seeds and stuff with cheese.

Wrap the cheese inside the chili like a burrito and repeat this for all the chilies.

Place the stuffed chilies in the freezer until they are firm but not completely frozen.

Separate the five egg yolks and set them aside.

Beat the egg whites until they form stiff, glossy peaks, then add a pinch of salt.

Incorporate the egg yolks one at a time, being careful not to overmix.

Prepare a shallow dish with flour seasoned with salt and heat about half an inch of oil in a skillet over medium heat.

Coat the partially frozen chilies in the flour, then dip them into the fluffy egg batter.

Fry the chilies in the hot oil until the bottom turns golden brown.

Carefully flip the Relleno and lift it to the sides of the pan to ensure even cooking, adjusting the oil temperature as necessary.

Once golden, repeat the frying process with the remaining Chile Rellenos.

Assemble the dish and choose to top it with red chili sauce, green chili sauce, or leave it plain, adding melted cheese on top.