Chiles Rellenos

Instructions

1. 1
   Roast poblano peppers directly over a gas flame or under the broiler until blackened on all sides.
2. 2
   Place roasted peppers in a plastic bag for 10 minutes to steam, then peel off the charred skin.
3. 3
   Make a careful slit and remove seeds, keeping the pepper intact.
4. 4
   Stuff each pepper with cheese, folding closed gently.
5. 5
   Beat egg whites until stiff peaks form, then gently fold in yolks.
6. 6
   Coat stuffed peppers lightly with flour, then dip into beaten eggs.
7. 7
   Heat oil in a deep skillet and fry peppers until golden on both sides.
8. 8
   Prepare sauce by sautéing onion and garlic, adding tomato sauce and serrano peppers, simmering 15 minutes.
9. 9
   Pour warm sauce onto a serving platter and arrange fried peppers on top.
10. 10
    Serve immediately while peppers are still warm.