Ingredients:

Stuffed Chiles:

4 poblano chiles, roasted

3 1/2 cups shredded Oaxaca cheese

1/2 small red onion, sliced

4 eggs

1/2 tsp salt

I cup canola oil

Tomato Sauce:

2 tbls canola oil

5 Roma tomatoes, sliced in half

1/2 small onion, sliced in strips

3-4  garlic clove, sliced in half 

I tsp salt

1 1/2 tbls Mexican oregano

Garnish:

sliced red onion 

fresh oregano chopped 

crumbled cotija cheese 

Directions:

Using tongs place the peppers on an open burner and roast until the skin blackens and blisters. Turn to blister all sides.

Cover with a dish towel to allow the skins to loosen. When cool enough to handle scrape off the charred skin. 

Alternatively:

Line a baking sheet with aluminum foil and spray with cooking spray. Place the peppers on a roasting rack and broil until the pepper skins turn black and blister.

Cover with a dish towel to allow the skins to loosen. When cool enough to handle scrape off the charred skin.

Make a vertical slit with a small knife about half an inch from the bottom tip of each chile to half an inch from the stem. Using a small spoon, carefully scrape and scoop out veins and as many seeds as you can. Do not remove stems.

Stuff about 3/4 cup shredded cheese and 3-4 onion strips in each chile. Pin closed with toothpicks if necessary.

As the peppers cool make the tomato sauce:

Heat oil in a large pan over medium heat. Add tomato halves, onion strips, and garlic. Cook for 10 minutes, turning ingredients frequently with tongs. Do not burn. They should be soft and skins should begin to peel.

Add sautéed tomatoes, onion, and garlic to a blender.

Add 2 cups water and blend until smooth.

Transfer blended mixture back to pan and heat over high heat. Season with salt and oregano. Bring to a boil and reduce heat to medium. Simmer for 5 minutes. Set aside and keep warm.

Separate egg whites and egg yolks. Place egg whites in a large mixing bowl. Add salt and beat with electric mixer on medium until stiff peaks form. Beat yolks with a fork and fold into egg whites until well incorporated.

Heat oil in a large frying pan over medium heat. Add 2-3 tbls of the egg mix then place the stuffed pepper on top. When the batter browns roll it so the peppers are covered. 

Return the tomato sauce to a boil then reduce to a simmer.

Holding by the stem. Place chile in the tomato sauce and let it cook through. 

To serve, Place chile rellenos on a plate. Spoon a generous portion of the sauce on the chili. Garnish with onion slices, oregano, and a sprinkle of cotija cheese.