Chiles Rellenos

Instructions

1. 1
   Roast poblano peppers over an open flame until blackened, place in a plastic bag for 5 minutes to steam, then peel off the skin carefully
2. 2
   Make a lengthwise slit and remove seeds gently, keeping the pepper intact
3. 3
   Stuff each pepper with a portion of cheese
4. 4
   Beat egg whites until stiff peaks form, then gently fold in egg yolks
5. 5
   Heat oil in a large skillet over medium heat
6. 6
   Dip each stuffed pepper in the egg batter and fry until golden on both sides, about 3-4 minutes per side
7. 7
   Blend tomatoes with garlic and strain to create sauce
8. 8
   Simmer sauce with broth for 10 minutes, season with salt and pepper
9. 9
   Arrange fried peppers in a serving dish and pour warm sauce over them
10. 10
    Serve immediately while hot