Pasilla Chiles Rellenos with Cheese and Tomato Sauce

1Roast the pasilla chiles (6) over an open flame or under a broiler until the skins are charred and blistered. Place the chiles in a plastic bag and let them steam for about 10 minutes.

2Peel the charred skins off the chiles, being careful not to tear them. Make a small slit down the side of each chile and remove the seeds and membranes.

3In a bowl, mix the shredded Oaxaca cheese (1 cup) and Monterey Jack cheese together. Stuff each chile with the cheese mixture and set aside.

4Place the flour on a plate and lightly coat each stuffed chile with flour. Set aside.

5In a large bowl, beat the egg whites until stiff peaks form. In a separate bowl, beat the egg yolks with 1/2 teaspoon of salt (½ teaspoon) and 1/4 teaspoon of black pepper (¼ teaspoon). Gently fold the egg yolks into the egg whites to create a batter.

6Heat 1/2 cup of vegetable oil (½ cup) in a large skillet over medium-high heat. Dip each floured chile into the egg batter, ensuring it is fully coated. Fry the chiles in the hot oil until golden brown on all sides, about 2-3 minutes per side. Drain on paper towels.

7To make the tomato sauce, heat 1 tablespoon of vegetable oil (½ cup) in a saucepan over medium heat. Add the chopped onion (½ medium) and cook until translucent, about 5 minutes. Add the minced garlic (2 cloves) and cook for another minute.

8Add the chopped tomatoes (4 large), ground cumin (½ teaspoon), dried oregano (½ teaspoon), chicken broth (½ cup), salt (½ teaspoon), and pepper to the saucepan. Bring to a simmer and cook for about 15 minutes, until the sauce has thickened slightly. Use an immersion blender to blend the sauce until smooth, if desired.

9Serve the chiles rellenos hot, topped with the tomato sauce.