Creating Crispy Chile Rellenos is relatively straightforward. Follow these steps to enjoy an incredible feast:

1. Roast the Peppers: Begin by roasting the poblano peppers on a grill or under the broiler until the skins are charred and blistered. Place them in a plastic bag for 10 minutes to steam. This helps the skin peel off easily.
2. Peel the Peppers: Carefully remove the skins from the peppers. Make a vertical slit on one side of each pepper and remove the seeds, ensuring you maintain their shape.
3. Prepare the Filling: In a skillet over medium heat, cook the ground meat (if using) until browned. Mix in some seasoning. For a vegetarian option, skip this step.
4. Stuff the Peppers: Fill each pepper with shredded cheese and optionally the cooked ground meat. Be careful not to overstuff them.
5. Coat the Peppers: Set up a breading station: one plate for flour, one bowl for beaten eggs, and one plate for breadcrumbs. Dip each stuffed pepper into the flour to coat, followed by the egg, and finally coat with breadcrumbs.
6. Heat Oil: In a large frying pan, add enough oil to cover the bottom and heat it over medium-high heat.
7. Fry the Peppers: Once the oil is hot, carefully add the stuffed peppers. Fry until golden brown on all sides, about 3-4 minutes per side. Make sure not to overcrowd the pan.
8. Drain Excess Oil: Remove the peppers and place them on a plate lined with paper towels to absorb any excess oil.
9. Serve Hot: Enjoy your Crispy Chile Rellenos while they’re warm and crispy!