Mexican Chiles Rellenos with Tomato Sauce

Ingredients

• 4 large poblano peppers, roasted and peeled
• 8 ounces queso fresco or Monterey Jack cheese, cut into strips
• 1 cup flour, sifted
• 4 large eggs, separated
• 1 teaspoon salt
• 1 cup vegetable oil

• 2 cups ripe tomatoes, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   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. 02
   Peel the charred skin off the peppers, make a slit down the side of each pepper, and remove the seeds.
3. 03
   Stuff each pepper with strips of cheese and set aside.
4. 04
   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. 05
   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. 06
   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. 07
   Fry the peppers in the hot oil until golden brown on all sides, about 3-4 minutes per side. Drain on paper towels.
8. 08
   Serve the chiles rellenos with the warm tomato sauce poured over the top.