Chiles Rellenos (Stuffed Poblano Peppers)

Place the poblano peppers directly over a gas flame or under a broiler, turning frequently with tongs until all sides are blistered and charred. Transfer to a bowl, cover with plastic wrap or a plate, and let them steam for 10 minutes. This loosens the skin. After steaming, gently peel off the skin using your fingers or a paper towel. Make a small slit down one side and remove the seeds carefully without tearing the pepper.

Stuff each pepper with about ⅓ to ½ cup of shredded cheese. Be gentle and avoid overfilling to prevent breakage. Use toothpicks to close the slit if needed. Set the stuffed peppers aside on a plate while you prepare the batter.

Separate the eggs into two bowls. Beat the egg whites with an electric mixer until stiff peaks form (about 3–5 minutes). In a separate bowl, lightly beat the yolks with a pinch of salt. Gently fold the yolks into the whites using a spatula, keeping as much air as possible in the batter. Lightly dust each pepper with flour — this helps the batter stick.

Heat 1–2 inches of oil in a large skillet to 375°F (190°C). Dip each floured pepper into the egg batter, coating it completely. Carefully lower into the hot oil. Fry 2–3 minutes per side, until puffed and golden brown. Remove and drain on a paper towel-lined plate.

In a small pan, sauté garlic and onion in oil until softened. Add tomatoes and simmer until broken down, 5–7 minutes. Blend with broth and salt until smooth. Simmer the sauce for another 5 minutes until slightly thickened. Spoon over fried peppers before serving.