Chili Rellenos

To start, we need to roast our chili poblanos. Leave the skin on and place the chilies in a pan. Heat them until they are fully roasted. Once roasted, place the chilies in a bag or bowl, cover them with foil, and let them steam for 15 to 20 minutes.

While we wait for the chilies to steam, let's prepare the filling. Shred your preferred cheese, such as Monterey Jack. If desired, you can also add onion and tomato to the filling. Chop one tomato and half of a white onion. In a pan, heat some oil and sauté the onions and tomatoes until the onions become translucent. Add the cheese and melt it with the onions and tomatoes.

Once the chilies have finished steaming, carefully remove the skin. Cut a small opening in the middle of each chili and stuff them with the cheese filling. If you prefer, you can remove the seeds for a milder flavor. Coat the stuffed chilies in flour.

Separate the egg whites from the yolks. Beat the egg whites until they have a firm consistency. Add the egg yolks and mix gently. Finally, add the flour and salt to the mixture.

Preheat some oil in a pan over medium heat. Dip each stuffed chili in the egg batter, ensuring it is fully coated. Place the coated chili in the hot oil and cook until the batter turns golden brown. Once cooked, remove the chili from the pan and place it on a paper towel to absorb any excess oil.

To make the tomato sauce, combine five cups of water, jalapenos, Roma tomatoes, the remaining half of the white onion, garlic cloves, and chicken bullion in a pot. Blend the ingredients together until you have a smooth sauce. Bring the sauce to a simmer in a separate saucepan.

There are several ways to serve the chili rellenos. You can dip them in the tomato sauce, serve them with rice on the side, or place the sauce on the bottom of a plate and arrange the chili on top. The choice is yours! Don't forget to taste the sauce for seasoning and adjust as needed.