Chiles rellenos de queso 
Cheese-Stuffed Chiles Rellenos
Cooking Instructions
- 1
Roast the peppers, place them in a bag to sweat, then peel and clean them. Make a slit on one side and remove the seeds. Set aside.
- 2
Roast the tomatoes and blend them with a little salt and water.
- 3
Heat a little oil in a saucepan. When hot, add the 3 tablespoons of flour and cook until golden, forming a paste. Gradually add the blended tomatoes, stirring to dissolve the flour and avoid lumps. If lumps form, blend the mixture and return it to the pan. Add the oregano sprigs and let it simmer, stirring constantly to prevent sticking.
- 4
Stuff the peppers with the desired filling.
- 5
Coat them well with flour.
- 6
Beat the egg whites until stiff peaks form, then add the yolks and mix well. Dip the stuffed peppers completely in the beaten eggs. Fry in preheated oil until golden.
- 7
Place them in the pan with the sauce, let simmer, and serve hot.
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