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1
Place chiles on a comal or dry hot skillet and roast over high heat turning as skins blacken.
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2
Place chiles in a bowl and cover with plastic wrap allow to steam 15 minutes. While chiles are steaming, make tomato sauce.
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3
Tomato Sauce: Heat oil in a large saucepan. Add onion and garlic and cook only until the onion is soft. Add pureed tomatoes and chicken broth, bring to a boil, reduce heat and simmer over low heat while you finish the rest of the recipe.
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4
Remove charred peels from chiles.
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5
I use two different methods for removing the seeds depending on the type of chile. Anaheim- Slice off the top 1/2 inch of chile on the stem end (horizontally) removing the seed placenta and any loose seeds with your fingers. Poblano- Carefully slit each chile lengthwise along one side; remove seeds and veins (you may find it easier to use the paring knife to cut out the seeds and then remove them with your fingers).
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6
Fill each chile with several strips of cheese, roll in flour, and set aside.
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7
Beat egg whites until stiff; slightly beat yolks and fold into whites.
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8
Heat oil in a large skillet to 360F-400u00b0F.
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9
Dip floured chile into the egg batter and spoon batter over to coat chile entirely.
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10
Slide chile into hot oil. Fry for a few minutes on underside while spooning hot oil over the top. Turn and cook again until both sides are golden. Remove to a paper towel to drain.
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11
You can serve the chiles now by placing 1/6 of the sauce on the plate and laying the chile on top and garnish with sour cream and cilantro or --.
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12
Carefully place the rellenos into the tomato sauce and simmer gently to heat thoroughly (about 15 minutes). Do not cook too long or batter will begin to break away.
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13
Serve with some of the sauce, and garnish with a dab of sour cream and a few cilantro leaves.
