Mexican Breakfast 'Chiles Rellenos'

Instructions:

1. Roast the poblano peppers on a pan until all sides are charred. Put the roasted peppers in a plastic bag and let rest for 15 minutes.
2. Once the peppers are cool, remove the skin and make a small incision on one side of the pepper. Remove seeds and veins. Stuff each pepper with Monterey Jack cheese.
3. In a bowl, beat the eggs until fluffy. In another bowl, keep the flour ready.
4. Dip each stuffed pepper in the egg, then roll it in the flour so it's fully covered.
5. Heat the canola oil in a frying pan. Fry the peppers until they are golden brown on all sides. Remove peppers and place on paper towels to remove excess oil.
6. Warm up red salsa in a pan. Warm up the refried beans in another pan.
7. Serve each pepper with red salsa on top and refried beans on the side.