Roast the poblano peppers on a griddle or skillet until the skins are charred. Place them in a plastic bag and close it to let them steam for about 5 minutes. Then, using a damp cloth, peel off the skins. Set aside.

In a separate pot, boil the tomatoes for about 2 minutes. Once ready, blend them with the garlic and onion. Set aside.

Cut the cheese into pieces to fill the chiles. Place the flour on a plate for dredging the chiles. Set aside.

Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, then gently fold in the yolks one at a time. Meanwhile, heat oil in a skillet over medium heat.

Stuff each chile with cheese, dredge in flour, dip in the beaten egg, and carefully place in the hot oil. If your skillet is large enough, you can fry two chiles at a time.

Once golden, remove the chiles from the skillet and place them on a colander or a plate lined with paper towels to drain excess oil. Set aside.

In a large pot, cook the blended tomato mixture. Once seasoned, add salt to taste and enough water, since the chiles will absorb liquid as they simmer and may dry out otherwise.

Serve the chiles rellenos hot. I served them with a side of white rice and broccoli florets.