Mexican Chiles Rellenos

Instructions

1. Roast the poblanos
   Place poblano peppers directly on a gas burner or under a broiler, turning occasionally until the skin is charred and blistered all over, about 5-7 minutes. Transfer to a plastic bag, seal, and let steam for 10 minutes to loosen the skin.
2. Peel and stuff the peppers
   Carefully peel the charred skin from the peppers. Make a small slit along one side of each pepper and gently remove the seeds and veins, keeping the stem intact. Stuff each pepper with shredded cheese and close with toothpicks if necessary.
3. Prepare the batter
   Beat the egg whites until stiff peaks form. In a separate bowl, beat the egg yolks with salt. Gently fold the yolks into the whites. Mix flour with baking powder and gently fold into the egg mixture until just combined.
4. Fry the chiles
   Heat oil in a large, deep skillet to 350°F (175°C). Dust each stuffed pepper with flour, then dip into the egg batter, coating completely. Carefully place in hot oil and fry until golden brown on all sides, about 3-4 minutes. Drain on paper towels.
5. Make the sauce
   In a separate saucepan, heat 2 tablespoons of oil. Sauté the onion until translucent, about 5 minutes. Add garlic and jalapeño (if using) and cook for 1 minute. Add tomatoes and cook until softened, about 10 minutes. Add chicken broth, bring to a simmer, and cook for 5 more minutes. Season with salt to taste.
6. Serve
   Remove toothpicks from chiles. Pour the warm tomato sauce onto serving plates and place one or two chiles rellenos on top. Serve immediately, garnished with fresh cilantro if desired.