Chiles Rellenos Y Capeados (Stuffed and Battered Poblano Peppers)

Steps

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1. 1
   Toast the pasilla peppers over a flame, turning gently until the skin blisters so they can be easily opened without charring.
   ▶ ≈0:14
2. 2
   Once cooled, carefully open each pepper by hand and remove all seeds and stems.
   ▶ ≈0:57
3. 3
   Cut cheese into strips and fill each opened pepper with the cheese.
   ▶ ≈1:28
4. 4
   Dust the filled peppers lightly with flour to help the egg batter adhere properly.
   ▶ ≈2:13
5. 5
   Heat oil in a pan, add sliced onion and let it brown lightly while preparing the tomato sauce.
   ▶ ≈2:26
6. 6
   Chop the tomatoes and combine with the sautéed onion, garlic, salt and water; bring to a boil.
   ▶ ≈2:55
7. 7
   Separate eggs, reserving only the egg whites in a bowl. Add salt and beat vigorously until stiff peaks form.
   ▶ ≈4:00
8. 8
   Gently fold in the egg yolks, then add three teaspoons of flour and continue beating until well combined.
   ▶ ≈4:41
9. 9
   Heat the oil until very hot. Dip each stuffed pepper into the egg batter and carefully fry in the hot oil until golden.
   ▶ ≈5:26
10. 10
    Turn the peppers to ensure even cooking on both sides until golden brown, then remove from oil.
    ▶ ≈5:56
11. 11
    Add cilantro to the simmering tomato sauce, then place the fried peppers into the sauce to finish cooking.
    ▶ ≈6:24