Chile Rellenos

Make the sauce by roughly chopping 4 tomatoes and adding them to a blender. Then pour in 1 cup of chicken broth, 1/4 cup of olive oil, 1 minced garlic clove, 2 tablespoons of flour, and 1 1/2 teaspoons of Mexican oregano. Blend for a few seconds until the sauce is smooth but still slightly chunky.

Pour the sauce into a medium saucepan, bring it to a boil, and then reduce the heat to a high simmer, stirring occasionally. Let the sauce cook for about 12-15 minutes, or until it has slightly reduced and thickened. Set it aside.

Preheat oven to broil. Line a baking sheet with aluminum foil. Wash and dry poblano peppers and place them on the prepared baking sheet.

Broil poblano peppers for 5-10 minutes or until they char and blister, keeping a close eye on them. Rotate and turn peppers so that they blister on both sides.

Once poblanos are blistered on both sides, allow them to slightly cool and place them in a plastic Ziplock bag to steam for about 10-15 minutes. This will make it easier to remove their skins. Meanwhile, heat oil to 350°F in a heavy pan, such as cast iron, over medium heat.

Peel the blistered skin off the poblanos as much as possible; this will make them fork-tender.

With a paring knife, slit the poblanos down the middle and carefully clean the seeds and membranes out.

Cut the cheese into four equal parts to fit into the peppers, then carefully stuff each piece into a pepper. Adjust the amount of cheese for larger or smaller peppers as needed.

Prepare your batter. Separate the yolks from the whites of 3 eggs, placing the egg whites in a large bowl and the yolks in a small bowl.

Beat the egg whites with an electric mixer until they are fluffy, for a few minutes. Add yolks into the fluffy egg whites and add 1/4 cup of flour, continuing to mix.

Dip your cheese stuffed poblano’s into the egg and flour mixture.

Carefully place them into hot oil.

Fry them on both sides until golden brown, then remove them from the oil and place them on a paper-towel-lined plate.

Spread a generous layer of sauce on a large platter, arrange the Chile Rellenos on top, and drizzle more sauce over them. Finish with a sprinkle of queso fresco and a handful of chopped cilantro.

Serve and enjoy!