Chiles Rellenos

Instructions

1. 1
   Roast poblano peppers directly over a gas flame or under the broiler until charred all over. Place in a plastic bag for 5 minutes to steam.
2. 2
   Peel off the charred skin gently under cool running water. Make a careful slit and remove seeds, keeping the pepper intact.
3. 3
   Stuff each pepper with cheese, dividing equally among the four peppers.
4. 4
   Heat oil in a large skillet over medium heat. Coat stuffed peppers lightly in flour and fry until light golden, about 2 minutes per side. Set aside on a paper towel-lined plate.
5. 5
   In the same skillet, sauté garlic for 30 seconds until fragrant. Add crushed tomatoes, broth, cumin, salt, and pepper. Simmer for 10 minutes.
6. 6
   Beat egg whites until stiff peaks form, then gently fold in egg yolks until just combined.
7. 7
   Reduce heat to low. Gently place stuffed peppers into the tomato sauce and spoon some sauce over each pepper.
8. 8
   Drop spoonfuls of the egg mixture around the peppers and simmer gently for 8-10 minutes until the egg mixture is cooked through but still fluffy.
9. 9
   Serve hot, ensuring each plate has one pepper, sauce, and some of the fluffy egg topping.