Chiles Rellenos

Instructions

1. 1
   Roast poblano peppers directly over a gas flame or under a broiler until charred on all sides, about 8-10 minutes.
2. 2
   Place charred peppers in a plastic bag for 10 minutes to steam and soften the skin.
3. 3
   Carefully peel off the charred skin and make a small slit to remove seeds, keeping the pepper intact.
4. 4
   Stuff each pepper with cheese slices.
5. 5
   Beat egg whites until stiff peaks form, then gently fold in egg yolks.
6. 6
   Heat oil in a large skillet over medium heat.
7. 7
   Coat stuffed peppers lightly in flour, then dip into the egg mixture.
8. 8
   Fry peppers until golden brown on all sides, about 3-4 minutes.
9. 9
   Heat tomato sauce in a separate pot and season with salt and pepper.
10. 10
    Arrange fried peppers on a serving platter and pour warm tomato sauce over them.
11. 11
    Serve immediately while still hot.