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👨‍🍳 Instructions:

Step 1: Roast the Poblanos
Roast poblanos over open flame or under broiler until blackened. Place in a bag for 10 mins to steam, then peel skin. Carefully make a slit and remove seeds.

Step 2: Make the Salsa
Boil tomatoes until soft. Blend with onion, garlic, chile(s), oregano, and salt until smooth. Sauté in oil for 5 mins. Simmer gently for 10 mins.

Step 3: Stuff the Peppers
Stuff each chile with cheese. Secure with toothpicks if needed.

Step 4: Prep the Batter
Beat egg whites until stiff peaks form. Gently fold in yolks and flour.

Step 5: Fry the Chiles
Heat oil in a skillet. Dip each chile in the egg batter and fry until golden on all sides. Drain on paper towels.

Step 6: Plate & Serve
Pour red salsa in a plate or bowl. Add chile relleno and ladle more salsa on top. Serve with beans and garnish with cilantro.

💡 Pro Tip: Want extra flavor? Add a pinch of cinnamon or a splash of broth to the red salsa as it simmers.