Chiles Rellenos

Instructions

1. 1

   Char the poblano peppers on all sides over an open flame or under a broiler until the skin is blackened and blistered. Place them in a plastic bag or covered bowl for 10 minutes to steam, which will make the skin easier to peel.

2. 2

   Carefully peel the skin off the cooled peppers. Make a slit down one side of each pepper and remove the seeds and membranes, being careful to keep the stem intact.

3. 3

   In a bowl, mix together the shredded Monterey Jack and cheddar cheeses. Stuff each pepper with the cheese mixture and close the slit, securing with toothpicks if necessary.

4. 4

   In a separate bowl, beat the egg whites until stiff peaks form. Gently fold in the egg yolks.

5. 5

   Heat the vegetable oil in a frying pan over medium heat.

6. 6

   Dredge the stuffed peppers in flour, shaking off the excess. Dip them into the egg mixture to coat completely.

7. 7

   Fry the peppers in the hot oil until they are golden brown on all sides, then drain on paper towels.

8. 8

   In a saucepan, heat the tomato sauce with the ground cumin, salt, and pepper.

9. 9

   Serve the chiles rellenos topped with the warm tomato sauce.