Chiles Rellenos

Roast the chiles for about 45 minutes at 450°F. Seal in an airtight container or plastic wrap. Any larger green chile will work, but pasilla or anaheim chiles are recommended. You can even use green bell peppers if you prefer, for a milder chile relleno.

How to Roast Chile's in the Oven

Gently toast the crushed garlic, cumin and dried oregano in olive oil. Add tomato sauce and simmer for about 15 minutes, or until slightly darkened and thickened.

Chile Relleno Sauce

A quick and simple relleno sauce. This would work fine as an enchilada sauce as well.

Crack opened the eggs and separate the yolks from the whites.

How to Separate Egg Whites

There are really 3 main techniques I've seen out there for separating egg yolks from egg whites. They all kinda work but I have my clear favorite.

Whisk the egg whites to stiff peaks. It might take a few minutes of aggressive whisking, so your arm will probably get a little tired. Use a stand mixer if you prefer.

Add the egg yolks to the whites and fold them in gently.

Grate both cheeses and mix them up.

Cut a slit in each chile from stem to tip .

Scrape out the seeds and rinse.

Grab a clump of grated cheese and squish it into a shape that will fit neatly into one of your roasted chiles.

Place a lump of cheese in each chile.

Roll each chile closed. In some cases you may want to pin them shut with a skewer or some tooth picks, but this is not really necessary.

Heat about 1/2" of oil in a frying pan. I recommend heating to around 350°F if you have a thermometer on hand, but as long as it foams up when you add the chiles, you should be at a decent temperature.

Coat the stuffed chilis in the foamed eggs and then slide them into the hot oil. When they're golden brown on the bottom, carefully flip them over to cook the opposite side.

Remove chiles from the hot oil and placen on paper towels to get rid of a little of that grease.

Coat with chile relleno sauce. I like to add a little grated cheese on top and maybe some cilantro.