A delightful twist on the classic Chiles Rellenos, featuring a tangy tomato sauce and a cheesy filling.
Heat oil in a saucepan over medium heat.
Ensure the oil is hot enough to sauté the ingredients evenly.
Sauté chopped onion and garlic until golden.
Stir frequently to prevent burning.
Blend tomatoes, jalapeño, and sautéed mixture until smooth.
Blend until completely smooth for a silky texture.
Simmer the blended mixture with spices and water for 45 minutes.
Stir occasionally to prevent sticking.
Roast poblano chiles until blistered, then peel and deseed.
Place roasted chiles in a sealed bag to steam for easier peeling.
Stuff each chile with cheese.
Ensure the cheese is evenly distributed for consistent flavor.
Dust chiles with flour and coat with beaten egg mixture.
Use a gentle hand to keep the coating intact.
Fry chiles in hot oil until golden brown.
Fry in small batches to maintain oil temperature.
Serve chiles over warm sauce, garnished with sour cream and cilantro.
Serve immediately for the best texture and flavor.
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