Authentic Chiles Rellenos

Ingredients

• 4 large Poblano peppers
• 8 ounces Oaxaca cheese or Monterey Jack
• 4 pieces Large eggs, separated
• 0.5 cup All-purpose flour
• 2 cups Vegetable oil for frying
• 1 teaspoon Salt
• 3 medium Roma tomatoes
• 0.25 piece White onion
• 1 clove Garlic clove
• 1 teaspoon Chicken bouillon powder

Instructions

1. 1

   Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered all over.

2. 2

   Place charred peppers in a plastic bag for 10 minutes to steam, then gently peel off the skin, make a small slit, and remove seeds.

3. 3

   Stuff each pepper with a thick slice of cheese and secure the opening with a toothpick.

4. 4

   Beat the egg whites with a pinch of salt until stiff peaks form, then gently fold in the beaten yolks.

5. 5

   Dredge each stuffed pepper in flour, shaking off the excess, then dip into the egg batter to coat completely.

6. 6

   Fry the peppers in 1 inch of hot oil until golden brown on all sides, about 2-3 minutes per side.

7. 7

   Blend tomatoes, onion, and garlic, then simmer in a saucepan for 10 minutes with bouillon to create the salsa roja.

8. 8

   Drain peppers on paper towels and serve immediately topped with the warm tomato sauce.