Mexican Chiles Rellenos with Queso Fresco

Ingredients

Instructions

1. 1 Roast the poblano peppers over an open flame or under a broiler until the skin is blackened. Place in a plastic bag to sweat for 10 minutes, then peel off the skins and remove the seeds.
2. 2 Stuff each poblano pepper with crumbled queso fresco and set aside.
3. 3 In a bowl, beat the egg whites until stiff peaks form. Gently fold in the egg yolks, salt, and pepper.
4. 4 Heat the vegetable oil in a large skillet over medium heat.
5. 5 Dust each stuffed pepper with flour, then dip into the egg batter, ensuring it is fully coated.
6. 6 Fry the peppers in the hot oil until golden brown on all sides. Remove and drain on paper towels.
7. 7 For the tomato sauce, heat olive oil in a saucepan over medium heat. Add onions and garlic, sauté until translucent.
8. 8 Add chopped tomatoes, chicken broth, and cumin. Simmer for 10 minutes, then blend until smooth.
9. 9 Serve the chiles rellenos hot, drizzled with warm tomato sauce.