Chiles Rellenos

Chiles Rellenos For the chiles 1 1/2 cups Monterrey Jack cheese or mozzarella cheese 1 tbsp dried oregano 6 poblano chiles (or sweet pepper if you want) 3 egg whites, at room temperature 1 egg yolk, at room temperature 1/4 cup flour, for dredging 2 1/2 cups Vegetable oil, or as you need For the sauce 5 tomatoes, cored and coarsely chopped 1 garlic clove, minced 1/3 cup chopped white onion 1 Tb olive oil Salt and black pepper Chile rellenos Put the chiles over a gas flame and cook until they are blackened on all sides. Enclose them in a plastic bag and let to steam. Peel, stem, and seed the chiles. In a bowl mix the cheese and oregano. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks. In a medium bowl, using an electric hand mixer, beat the egg whites until soft peaks form. Add the egg yolk and continue to beat for about 1 minute. In a large saucepan, pour oil to fill the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F, or you can use a cube of bread will brown in about 3 minutes. Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels. +For the sauce Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a saute pan, heat the oil. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste. Arrange the chiles on a serving platter, and serve with the sauce.