Step 1

Place the poblano peppers over direct flame or a hot pan and roast on all sides until blackened. Use your oven or stove fan!

Step 2

Put the blackened poblano peppers in a ziploc bag and let it sweat for about 10 minutes.

Step 3

Remove from the bag, and place under a stream of cool water, removing the skin.

Step 4

Slice down the middle from the bottom to just short of the stem

Step 5

Add the cheese to each pepper and then seal closed with toothpicks

Step 6

Coat in the flour, then in the egg white batter and fry until golden brown.

Step 7

Serve immediately with the salsa

Step 8

Separate the egg whites from the yolks

Step 9

Add the salt and then beat the egg whites until soft peaks form

Step 10

Use to coat the chiles rellenos as shown in the first part of this recipe.

Step 11

Boil the chile ancho and chile guajillo in sufficient water for 5 minutes.

Step 12

Once softened, remove the seeds from the chile ancho and chile guajillo. Set aside.

Step 13

Roast the tomatoes, garlic, and onion in a hot pan until browned. Set aside.

Step 14

Take the chiles, the tomatoes, garlic and onion and blend with the chicken stock, salt, and oregano until smooth.

Step 15

Add to a hot pan with the oil and bring to a boil. Lower heat and let simmer until ready to serve.