Chiles Rellenos

Instructions

1. 1

   Roast the poblano peppers on a flame until all sides are charred. Place them in a plastic bag to sweat for 10 minutes, then peel off the skin under running water.

2. 2

   Make a slit in each pepper and remove the seeds and veins, being careful not to tear the peppers.

3. 3

   Stuff each pepper with cheese, then close the slit and secure with toothpicks if necessary.

4. 4

   Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, then gently fold in the yolks.

5. 5

   Heat oil in a frying pan over medium heat. Dredge the stuffed peppers in flour, then dip into the egg mixture to coat completely.

6. 6

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

7. 7

   For the sauce, finely chop the onion and mince the garlic. Sauté them in a saucepan until translucent. Add the tomato sauce and simmer for 10 minutes. Season with salt and pepper to taste.

8. 8

   Serve the chiles rellenos topped with the warm tomato sauce.