Chiles Rellenos

Step 1

Roast the poblano peppers over an open flame or under the broiler, turning occasionally, until the skins are blistered and blackened.

Step 2

Place the peppers in a covered bowl to steam for 10 minutes, then peel off the skins and make a slit down one side of each pepper to remove the seeds, keeping the peppers intact.

Step 3

Stuff each pepper with monterey jack cheese strips.

Step 4

In a bowl, beat the egg whites to stiff peaks, then gently fold in the egg yolks.

Step 5

Dust each stuffed pepper with flour, then dip in the egg mixture to coat.

Step 6

Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat and fry the peppers for 2-3 minutes per side until golden and the cheese is melted; drain on paper towels.

Step 7

Warm the tomato sauce in a small saucepan and spoon over the chiles rellenos before serving.