Chiles rellenos de queso

Method

1. 1 Grill poblano peppers over a fire for 10 minutes until the skin is evenly charred, cover and let stand for 10 minutes, then peel.
2. 2 Make a slit along the side of the chili pepper, carefully remove all the seeds while keeping the fruit intact.
3. 3 Stuff the shredded Oaxaca cheese inside, secure with a toothpick, and then roll in flour.
4. 4 Beat the egg whites until fluffy, mix in the egg yolks, dip the chili peppers in the mixture, and deep-fry for 4 minutes on each side.
5. 5 Blend tomatoes with onions and garlic, simmer for 10 minutes to make a sauce, then pour over fried peppers.

With an appliance

• Air fryer 58 min

  Replace step 4: spray oil to coat the stuffed peppers with egg, fry at 190 degrees for 12 minutes, flipping gently at the 7th minute; step 5 continues to simmer the tomato sauce on the stove for 10 minutes.