Chiles Rellenos

Instructions

1. 1
   Roast the poblano peppers over an open flame or under the broiler until charred. Place in a plastic bag for 5 minutes to steam.
2. 2
   Peel off the charred skin, make a slit, and carefully remove seeds while keeping the pepper intact.
3. 3
   Stuff each pepper with cheese, reserving some for topping.
4. 4
   Beat egg whites until stiff peaks form, then gently fold in egg yolks.
5. 5
   Heat oil in a large skillet. Coat each stuffed pepper in flour, then dip in egg batter and fry until golden on both sides.
6. 6
   Simmer tomato sauce with onion, garlic, and jalapeños for 10 minutes, then strain.
7. 7
   Arrange fried peppers in a baking dish, pour tomato sauce over them, and sprinkle with remaining cheese.
8. 8
   Bake at 350°F for 15 minutes until cheese melts. Garnish with cilantro before serving.