A crisp and spicy chile relleno served on top of a corn tortilla and topped with sliced red cabbage, matchstick carrots, lime sour cream, and cilantro.
Prep the toppings: peel and cut one carrot into matchstick size. Thinly slice 1/2 cup of red cabbage. Tear off 10 - 15 washed cilantro leaves. Shred 1.5 cups of monterey jack cheese.
Combine sour cream with a squeeze of lime juice. Season with a pinch of salt and pepper and stir well. Set aside.
Remove the stem and seeds from 6 whole green chiles. Cut the chile in half, and lay the chile down flat. Place cheese in the middle of the pepper and roll green chile around the cheese into a burrito.
Crack eggs and separate yolks from egg whites. In a medium bowl, use an electric mixer to beat egg whites until soft peaks appear. Add in egg yolks, 1/4 cup flour, and 1/2 tsp salt. Continue beating until well mixed.
In a small bowl, combine remaining 1/2 cup of flour with 1/4 tsp salt.
Heat 4" of vegetable oil in a small pot at 350 degrees.
Coat the rolled green chile with flour. Dip the floured rolled chiles in the egg batter until completely covered. Transfer to hot oil and fry until golden brown and crisp, turning occasionally. Place on plate lined with paper towel and cover with foil until read to plate.
Warm corn tortillas in the microwave for 30 seconds. Place one chile relleno on each corn tortilla and top with shredded cabbage, matchstick carrots, cilantro, and drizzle with sour cream mixture.