Chiles Rellenos

Ingredients

• 4 Poblano peppers
• 8 oz Monterey Jack cheese
• 4 Eggs
• ½ cup All-purpose flour
• 2 cup Vegetable oil
• 14½ oz Canned diced tomatoes
• ½ Onion
• 2 clove Garlic
• ½ cup Chicken broth
• ½ tsp Cumin
• ½ tsp Salt
• ¼ tsp Black pepper
• ¼ cup Fresh cilantro (optional)
• ½ cup Mexican crema or sour cream (optional)

Steps

1. Roast poblano peppers over an open flame or under a broiler until charred, then place in a bowl, cover, and let steam for 10-15 minutes. Peel, deseed, and make a slit down one side of each pepper.
2. Grate Monterey Jack cheese and stuff evenly into each poblano pepper. Dredge the stuffed peppers lightly in all-purpose flour.
3. Separate egg whites and yolks. Beat egg whites until stiff peaks form, then gently fold in the egg yolks to create the batter.
4. Heat vegetable oil in a large skillet over medium-high heat. Dip each floured pepper into the egg batter, ensuring it's fully coated, then carefully place in the hot oil.
5. Fry peppers for 3-5 minutes per side, or until golden brown and puffed. Transfer to a wire rack to drain excess oil.
6. For the sauce, sauté diced onion and minced garlic in a separate pan until softened. Add canned diced tomatoes, chicken broth, cumin, salt, and pepper; simmer for 10-15 minutes.
7. Serve the fried chiles rellenos topped with the tomato sauce. Garnish with fresh cilantro and a dollop of Mexican crema or sour cream, if desired.