Cheese Chile Rellenos

1. Roast the peppers directly over a gas burner or on the grill, turning each chile until it is charred all over, being careful not to overcook them. Place in a closed plastic bag, to allow them to sweat. This loosens the skin and helps to remove the peel easily.

2. After 10-15 minutes peel the skin off of each pepper, and rinse to clean the surface of excess skin.

3. Cut a slit on the side of each chile lengthwise, being careful not to cut through the pepper. Carefully remove the seed sack, the veins and any loose seeds. Set aside.

4. Carefully stuff each chile with 1/4 of the cheese, being careful not to overstuff the chiles. Secure with toothpicks and set aside.

5. In separate saucepan, heat olive oil over medium heat and saute onions until transparent. In food processor or blender, add garlic, tomatoes, water and chicken bouillon (optional). Process until blended but not completely smooth. Add mixture to sauted onions.

6. Bring to a boil and simmer over low heat for 10 minutes. Add salt to taste.

7. Meanwhile heat oil in deep pan over medium-high to high heat. Beat egg whites in separate bowl at high speed until light & fluffy. Be careful not to let sit too long between beating them and dipping the chiles.

8. Place flour on separate plate and roll each chile in flour being careful to cover chile completely. Immediately dip chile in egg whites and carefully place in hot oil. Fry chiles until golden brown, approximately 2-3 minutes on each side, depending on how hot the oil is.

9. Remove chiles from oil and lay on paper towels to drain excess oil.

10. To serve, remove tooth pick(s), lay chiles on serving dish and spoon sauce over chiles. Garnish with Crema Mexicana and cilantro.