Chiles Rellenos

Ingredients:

- 6 large Poblano peppers

- 1 cup shredded Monterey Jack or Oaxaca cheese

- 1 cup shredded Queso Fresco or any mild, crumbly cheese

- 4 large eggs, separated

- 1 cup all-purpose flour

- 1 teaspoon salt

- Vegetable oil, for frying

For the tomato sauce:

- 2 tablespoons vegetable oil

- 1 medium onion, finely chopped

- 2 cloves garlic, minced

- 4 large tomatoes, peeled and pureed (or one 28-ounce can of crushed tomatoes)

- 1 teaspoon salt

- 1/2 teaspoon ground black pepper

- 1 teaspoon sugar (optional)

- 1 cup chicken or vegetable broth

 Instructions:

 

Prepare the Peppers:

1. **Roast the Peppers**: Preheat your oven’s broiler. Place the poblano peppers on a baking sheet and broil them until the skins are charred and blistered, turning them occasionally to roast evenly. This usually takes about 10-15 minutes.

2. **Steam the Peppers**: Transfer the roasted peppers to a plastic or paper bag and seal it. Let them steam for about 10-15 minutes. This will make the skins easier to peel off.

3. **Peel and Seed**: Once the peppers have steamed, peel off the charred skins. Make a small slit down the side of each pepper and carefully remove the seeds, trying to keep the peppers intact.

Make the Filling:

4. **Cheese Filling**: In a bowl, mix together the shredded Monterey Jack or Oaxaca cheese and Queso Fresco.

 Stuff and Batter the Peppers:

5. **Stuff the Peppers**: Gently stuff each pepper with the cheese mixture. Secure the opening with toothpicks if needed.

6. **Prepare the Batter**: In a mixing bowl, beat the egg whites until stiff peaks form. In a separate bowl, lightly beat the egg yolks with salt. Gently fold the yolks into the whites to create a fluffy batter.

7. **Coat the Peppers**: Spread the flour on a plate. Roll each stuffed pepper in the flour to lightly coat, then dip into the egg batter, ensuring each pepper is well-coated.

#### Fry the Peppers:

8. **Heat the Oil**: In a large skillet, heat about 1 inch of vegetable oil over medium-high heat.

9. **Fry the Peppers**: Fry the battered peppers in the hot oil until golden brown on all sides, about 2-3 minutes per side. Remove and drain on paper towels.

Make the Tomato Sauce:

10. **Cook the Onion and Garlic**: In a saucepan, heat the vegetable oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute.

11. **Add the Tomatoes**: Stir in the pureed tomatoes, salt, pepper, and sugar (if using). Cook the sauce for about 10 minutes until it thickens slightly.

12. **Add the Broth**: Pour in the chicken or vegetable broth and let the sauce simmer for another 10-15 minutes. Adjust seasoning if needed.

 Serve:

13. **Plate and Serve**: Pour a generous amount of the tomato sauce on each plate and place a fried chile relleno on top. Serve immediately.

Enjoy your homemade Chiles Rellenos!