A delightful twist on the classic Chile Rellenos, featuring a cheesy filling and a savory tomato sauce.
Roast the poblano chiles over an open flame until the skin is charred on all sides.
Turn the chiles frequently to ensure even charring.
Place the roasted chiles in a plastic bag and let them steam for 20 minutes.
This step makes peeling the skin easier.
Peel off the charred skin from the chiles and make a slit down one side to remove the seeds.
Be gentle to avoid tearing the chiles.
Cut the queso blanco into strips and stuff each chile with the cheese.
Do not overstuff to prevent the cheese from leaking out during cooking.
Roll the stuffed chiles in flour to coat them lightly.
Shake off excess flour for a thin coating.
Separate the eggs and beat the whites until stiff peaks form, then fold in the yolks.
Ensure the bowl is clean and dry for the best results.
Dip the floured chiles into the egg batter, ensuring they are fully coated.
Work quickly to prevent the batter from deflating.
Fry the chiles in hot oil until golden brown on both sides.
Use a slotted spoon to turn the chiles carefully.
Drain the fried chiles on paper towels to remove excess oil.
Place the chiles on a single layer to keep them crispy.
In a saucepan, simmer the diced tomatoes, onion, and chicken broth until thickened.
Stir occasionally to prevent sticking.
Serve the chiles with the tomato sauce on the side or poured over them.
Garnish with fresh cilantro for added flavor and color.
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