Chiles Rellenos

1. Wash and dry green chilies and place in an oven on high heat (250C/500C).
2. Cook chilies in the oven on high heat until they begin to blister (this should take about 5-10 min).
3. Take out chilies and place in a Ziploc bag or Tupperware container with a tight lid.
4. Seal up the hot chilies in a bag or container and allow to steam until chilies are soft (around 20min).
5. When cool enough to handle, remove the waxy skin from the pepper then cut into the side of the green chilies and scoop out seeds with a teaspoon.  If you are feeling like you need the heat, leave the remaining seeds in the pepper.
6. Carefully stuff green chilies with cheese and set aside.
7. Crack eggs open and separate the egg yolks from the egg whites.
8. Add flour to yolks and mix thoroughly until smooth with no lumps.
9. Add a pinch of salt to the egg whites and beat with a whisk or mixer until stiff peaks are formed.
10. Gently fold in flour and yolk mixture into egg whites.
11. Add a generous amount of oil to a non-stick frying pan and heat over medium/high heat.
12. When the oil is hot, dip stuffed green chile into the egg batter and place it in a frying pan.  Feel free to have a spoonful of batter on top to cover a chile that is left exposed.
13. Fry until golden on the bottom then gently flip.
14. When golden brown on both sides, remove from oil.
15. Top with spicy tomato sauce and place in the oven for a minute or two.
16. Serve hot and garnish with finely chopped tomato and fresh cilantro.

1. In blender or food processor, combine tomato, shallots, garlic, cilantro, Mexican Chile powder, cumin and chicken broth together until smooth.
2. Cook in a saucepan over medium/medium-high heat until flavors have blended together and the sauce has reduced by about a quarter.
3. Salt and pepper to taste if needed.
4. Serve over chiles rellenos and enjoy.