Chiles Rellenos Con Queso

 
This is a rather involved recipe and sooo worth the work!

From Steve Rogers:

4+ Poblano Chiles - 3"-4" long
A few ounces of Panela cheese and Oaxaca or Chihuahua cheese cut into strips for stuffing into chiles

1-2 medium to large white or yellow onions, thinly sliced
Fresh garlic, minced
2 + pounds peeled fresh tomatoes or 28+ oz can whole tomatoes
Tomato Juice or water to make sauce thin.
Salt to taste
Olive oil
2 eggs (or 1 egg for every two chiles), separated
Cooking oil
White flour
Wooden toothpicks
1-2 produce bags from the grocery store

1. Blacken chiles by putting them directly over the flame of the burner on a gas stove, grill, or do it in a broiler. Turn chiles often to black evenly without burning through or cooking it too much. When black and blistered, place the pepper in a plastic produce bag from grocery stores. Keep the bag closed; this will help remove the skin.

2. After 20-30 minutes, peel the skin of the chiles. After the chiles are peeled, make an incision in the side of the chile starting at the top and going down a few inches. Cut out the main seed pod under the stem and pull it out. Be careful not to rip the chile.

3. Rinse with cold water in the sink. Pull out any ribs and seeds that don't come out with the seed pod. When finished, roll chiles in white flour and set aside.

4. Cut cheese into thin strips about as long as the chiles are. Insert cheese through the slit in the chile that results in the chile being full, but not too stuffed; the cheese will expand when melted. Seal the slit with a wooden toothpick. Roll in flour again. Set aside.

5. In a large sauce pan, saute onions and garlic in enough oil. When the onions start browning, stir in tomatoes. Mash up tomatoes and add juice or water to get a tomato juice consistency. Add salt as desired. Simmer on low heat.

6. Separate one egg for every 2 chiles. Beat the whites until stiff. Beat the yolk a little and fold into the beaten whites.

7. Heat 1"-2" cooking oil in large frying pan to about 375 degrees. Dip chile by the stem in egg batter until coated well. Fry on the surface of the oil. Rotate chile until slightly browned. Be careful not to turn too much; turning more than 3 times may cause the chile to come apart. Heat long enough to melt cheese.

8. You may choose to put the browned chiles in the sauce right away or serve individually. If adding to sauce immediately, cover chile with sauce until it is covered completely. Simmer for 15 minutes. If not, add a ladle of sauce to a shallow bowl or plate. Place chile over sauce.

Serve with rice if desired.