Mexican Chiles Rellenos with Queso Fresco

Ingredients

• 4 poblano peppers, roasted and peeled
• 8 ounces queso fresco, crumbled
• 1 cup flour, sifted
• 4 eggs, separated
• 1 teaspoon salt
• 1 teaspoon black pepper, ground
• 1 cup vegetable oil

• 2 cups tomatoes, chopped
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup chicken broth
• 1 teaspoon cumin, ground

Method

1. 01
   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. 02
   Stuff each poblano pepper with crumbled queso fresco and set aside.
3. 03
   In a bowl, beat the egg whites until stiff peaks form. Gently fold in the egg yolks, salt, and pepper.
4. 04
   Heat the vegetable oil in a large skillet over medium heat.
5. 05
   Dust each stuffed pepper with flour, then dip into the egg batter, ensuring it is fully coated.
6. 06
   Fry the peppers in the hot oil until golden brown on all sides. Remove and drain on paper towels.
7. 07
   For the tomato sauce, heat olive oil in a saucepan over medium heat. Add onions and garlic, sauté until translucent.
8. 08
   Add chopped tomatoes, chicken broth, and cumin. Simmer for 10 minutes, then blend until smooth.
9. 09
   Serve the chiles rellenos hot, drizzled with warm tomato sauce.