Chiles Rellenos

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered. Place them in a plastic bag to steam for about 10 minutes, then peel off the skin.

3. 3

   In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.

4. 4

   Add the ground beef to the skillet and cook until browned. Stir in the cumin, oregano, and salt to taste.

5. 5

   Dice the tomatoes and add them to the beef mixture. Cook for an additional 5 minutes.

6. 6

   Stuff each poblano pepper with the beef mixture and shredded cheese.

7. 7

   Separate the egg, beat the egg white until stiff peaks form, then fold in the yolk.

8. 8

   Dip each stuffed pepper into the egg mixture, ensuring they are well-coated.

9. 9

   Place the peppers on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the egg coating is golden brown.

10. 10

    Serve hot and enjoy your Chiles Rellenos.