Chile rellenos

This was so easy to make, although a tiny bit time consuming, but was soo yummy!

Ingredients:

4 Poblano chilis
White cheese, like monterrey jack
2 egg whites and 1 yolk, separated, at room temperature

2 tomatoes
1/2 onion
1/2 jalapeno
3 cloves garlic
Salt
1/2 tsp oregano

Char the Poblanos over the open flame of the stove, or under the broiler in the oven, turning to ensure the entire thing turns black. Put them in a bowl and cover. Let them sit and sweat for about 20 minutes

When they are cool, gently scrape off the charred skin with a better knife, slit down the center and then at the top, under the stem, only halfway around. Gently remove the core and seeds. Stuff with cheese and stick a toothpick through to secure.

Heat oil in frying pan. Whip the egg whites with electric beater until stiff peaks form. Whip the yolk for just a minute. Fold the yolk into the white without deflating them. Gently coat the chili in the egg mixture and place into hot oil. I noticed the egg didn't coat the chili too well so after placing in oil, I spread a dollop of egg batter on top of the chili. Flip and cook until golden brown.

Blend the second set of ingredients and simmer on the stove for fifteen minutes. Serve over the Chile rellenos.