Chiles rellenos are roasted poblano peppers stuffed with cheese, dipped in a light, fluffy batter, and fried. Finished with tomato sauce, this layered Mexican dish takes some preparation but makes a special meal.
Make a slit along one side of each roasted poblano pepper and remove the seeds. Place a stick of cheese inside and close the pepper.
Beat the egg whites to stiff peaks. Add the yolks and flour and fold gently until combined.
Dip the stuffed peppers in the batter. Fry in oil over medium heat for 8–10 minutes, until golden on all sides.
Cook the tomatoes, onion, and garlic in a little oil over medium heat for 12 minutes. Blend until smooth.
Pour the hot tomato sauce over the fried peppers and serve.
These are best served fresh. Store leftovers in the refrigerator for 1 day; reheat them in the oven to help preserve their crispness.
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