Chiles Rellenos with Cheese and Tomato Sauce

Ingredients

• 4 poblano peppers
• 2 cups shredded Oaxaca cheese
• 4 egg whites
• 2 tbsp all-purpose flour
• 3 cups crushed tomatoes
• 2 cloves garlic, minced
• 1 white onion, quartered
• 2 tbsp vegetable oil
• salt and pepper to taste
• fresh cilantro

Method

1. Roast poblanos over an open flame until charred, then place in a plastic bag for 5 minutes to steam. Peel off the skin carefully and make a slit to remove seeds.
2. Stuff each pepper with 1/2 cup cheese.
3. Heat oil in a pan, add garlic and onion, then add crushed tomatoes. Simmer for 10 minutes and season with salt and pepper.
4. Whip egg whites until stiff peaks form, then gently fold in flour.
5. Coat each stuffed pepper in egg white mixture and pan-fry until golden on both sides and the egg coating is set.
6. Pour tomato sauce onto plates and top with fried peppers. Garnish with cilantro.