Chiles Rellenos

Place poblano peppers on a comal or griddle over medium-high heat. Roast, turning occasionally, until the skin is blackened and blistered on all sides. This should take about 10-15 minutes.

Transfer the roasted peppers to a bowl and cover tightly with foil or a lid. Let them steam for 15-20 minutes. This will make peeling easier.

Once cooled enough to handle, peel the blackened skin off the peppers. You can do this under running water if needed. Make a slit down one side of each pepper to remove the seeds and veins, but leave the stem intact. You can choose to remove the seeds for less heat, or leave some in for more spice.

Grate the Monterey Jack cheese into a bowl. You can use any cheese of your preference.

Finely chop half of the white onion and one Roma tomato. Mince the garlic cloves. You can add these to the cheese filling if desired, or use them for the sauce.

Add the chopped onion, tomato, and minced garlic to the grated cheese. Mix well. This filling is optional for the peppers; you can also just stuff them with cheese.

Heat 1 teaspoon of vegetable oil in a medium saucepan over medium heat. Add the chopped onion and tomato, and sauté for about 5 minutes until softened and translucent.

Add 5 cups of water, the halved jalapeños, garlic cloves, chicken bouillon, and dried oregano to the saucepan with the sautéed onions and tomatoes.

Carefully transfer the sauce ingredients to a blender. Blend until smooth. Be cautious when blending hot liquids.

Pour the blended sauce back into the saucepan. Bring to a simmer over medium heat. Let it simmer for about 10 minutes, or until slightly thickened. Season with salt to taste.

Separate the egg whites from the yolks into two separate bowls. Beat the egg whites with a hand mixer or whisk until stiff peaks form, creating a foamy consistency.

Gently fold the egg yolks into the beaten egg whites. Then, gradually add the flour and salt, mixing until just combined to form a batter.

Dredge each peeled and stuffed poblano pepper in the flour, then dip it into the egg batter, ensuring it's fully coated. Gently place the battered chile into the hot oil in the skillet.

Fry the battered chiles for about 3-4 minutes per side, or until golden brown and crispy. Carefully remove them from the oil and place them on a paper towel-lined plate to drain excess oil.

Gently place the fried chiles into the simmering tomato sauce. You can either submerge them completely or place them on top of the sauce. Let them simmer for about 5 minutes to heat through.