Chiles Rellenos

For Frying

• Vegetable oil for frying (about 2 cups or enough to fill the skillet with 1/2 inch depth)

For the Sauce (Optional)

• 2 cups tomato sauce
• 1/4 cup diced onion
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon vegetable oil

Step-by-Step Instructions

1. Roast the Chiles

Begin by roasting the poblanos to enhance their flavor and soften them for stuffing.

1. Preheat your broiler or use a gas stove flame.
2. Place the chiles directly under the broiler or over the gas flame, turning them frequently until the skin is charred and blistered on all sides.
3. Once charred, transfer the chiles to a plastic bag or cover them with a damp cloth for about 10 minutes. This process helps to loosen the skin.
4. Afterward, gently peel the skin off each chile. Make a small slit down one side and carefully remove the seeds and membrane to reduce the spiciness. Set the chiles aside.

2. Prepare the Filling

1. In a mixing bowl, combine the shredded cheese and cooked ground beef or shredded chicken (if using).
2. Season with salt and pepper to taste.
3. Carefully stuff each poblano chile with the cheese mixture, ensuring not to overfill, so the chile can still close without spilling.

3. Prepare the Batter

1. Separate the eggs into two bowls, with the yolks in one bowl and the whites in another.
2. Beat the egg whites with a pinch of salt until they form stiff peaks. This helps the batter stay light and fluffy.
3. Lightly beat the egg yolks and fold them gently into the beaten egg whites, creating a light, airy batter.

4. Dredge the Chiles

1. Lightly dredge each stuffed chile in all-purpose flour, coating it evenly. This step helps the batter adhere to the chiles during frying.
2. Shake off any excess flour and set the chiles aside.

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