Mexican Style Chiles Rellenos

Instructions

1. 1

   Preheat your oven to 350°F (175°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 skins.

3. 3

   Make a slit down the side of each pepper and remove the seeds and membranes.

4. 4

   In a bowl, mix the queso fresco, refried beans, chopped onion, and chopped cilantro.

5. 5

   Stuff each pepper with the cheese and bean mixture.

6. 6

   Separate the eggs, placing the whites in one bowl and the yolks in another. Beat the egg whites until stiff peaks form, then gently fold in the yolks.

7. 7

   Heat the vegetable oil in a large skillet over medium heat.

8. 8

   Dredge each stuffed pepper in flour, then dip into the egg batter, ensuring they are well coated.

9. 9

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

10. 10

    Pour the tomato sauce into a baking dish and place the fried peppers on top.

11. 11

    Bake in the preheated oven for about 15 minutes.

12. 12

    Serve hot, garnished with additional cilantro if desired.