Spicy Mexican Chiles Rellenos with Tomato Sauce

Ingredients

• 4 whole poblano peppers, roasted and peeled
• 1 cups cheese, shredded
• 1 cup jalapeños, minced
• 4 whole eggs, separated
• 1 cup flour, sifted
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup oil, for frying

• 2 cups tomato puree
• 1 whole onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin, ground
• 1 tablespoon olive oil
• 1 teaspoon salt

Method

1. 01
   Roast the poblano peppers over an open flame or under the broiler until the skins are charred. Place them in a bowl and cover with plastic wrap for 10 minutes.
2. 02
   Peel the skins off the peppers, then make a slit down one side and remove the seeds.
3. 03
   In a bowl, mix the shredded cheese with minced jalapeños. Stuff each pepper with the cheese mixture.
4. 04
   Whisk the egg whites until stiff peaks form. Gently fold in beaten egg yolks, flour, salt, and pepper.
5. 05
   Heat oil in a large frying pan over medium heat. Dip each stuffed pepper into the egg batter, coating completely.
6. 06
   Fry the peppers in hot oil until golden brown on all sides. Drain on paper towels.
7. 07
   For the sauce, heat olive oil in a saucepan. Sauté the onion and garlic until soft. Add tomato puree, cumin, and salt.
8. 08
   Simmer the sauce for 15 minutes until slightly thickened. Adjust seasoning with salt if needed.
9. 09
   Serve the chiles rellenos topped with warm tomato sauce.