Mexican Chiles Rellenos with Tomato Sauce

Ingredients

Instructions

1. 1 Roast the poblano peppers over an open flame or under a broiler until the skins are charred and blistered. Place them in a plastic bag to steam for 10 minutes.
2. 2 Peel the charred skin off the peppers, make a slit down the side of each pepper, and remove the seeds.
3. 3 Stuff each pepper with strips of cheese and set aside.
4. 4 To make the tomato sauce, heat 1 tablespoon of oil in a pan over medium heat. Add the chopped onion and garlic, sauté until soft, then add the chopped tomatoes, salt, and pepper. Cook for 10 minutes until the sauce thickens.
5. 5 In a bowl, beat the egg whites until stiff peaks form. In a separate bowl, beat the egg yolks with the salt until thick and pale. Gently fold the yolks into the whites.
6. 6 Heat 1/4 cup of vegetable oil in a skillet over medium heat. Dust the stuffed peppers lightly with flour, then dip them into the egg batter to coat.
7. 7 Fry the peppers in the hot oil until golden brown on all sides, about 3-4 minutes per side. Drain on paper towels.
8. 8 Serve the chiles rellenos with the warm tomato sauce poured over the top.