Chiles Rellenos

Instructions

1. 1
   Roast poblano peppers directly over a flame or under the broiler until blackened on all sides.
2. 2
   Place roasted peppers in a plastic bag for 5 minutes to steam, then peel away the charred skin.
3. 3
   Make a careful slit and remove seeds, keeping the pepper intact.
4. 4
   Stuff each pepper with cheese slices.
5. 5
   Blend tomato sauce with onion and garlic, then simmer for 10 minutes and season with salt and pepper.
6. 6
   Beat egg whites until stiff peaks form, then gently fold in yolks.
7. 7
   Heat oil in a large skillet and carefully coat each stuffed pepper in the egg mixture.
8. 8
   Fry peppers until golden on both sides, about 3-4 minutes per side.
9. 9
   Pour warm tomato sauce onto a serving plate and top with fried stuffed peppers.
10. 10
    Serve immediately while still warm.