Chiles Rellenos with Tomato Sauce

Roast poblano peppers directly over a gas flame or under a broiler until charred on all sides. Place in a plastic bag for 10 minutes to steam, then peel off the skin carefully.

Make a slit along the side of each pepper and carefully remove the seeds, keeping the pepper whole. Pat dry with paper towels.

Mix shredded cheese with cooked chicken in a bowl. Season with salt and pepper. Stuff each pepper cavity with the cheese-chicken mixture.

Blanch tomatoes briefly in boiling water, then peel. Blend tomatoes with sautéed onion and garlic until smooth for the sauce.

Heat olive oil in a pan and strain the tomato sauce through it. Cook for 5 minutes, season with salt and pepper, then add chicken broth. Keep warm.

Beat egg whites until stiff peaks form. Gently fold in egg yolks until just combined to create a fluffy batter.

Heat vegetable oil in a deep skillet to 350°F. Dip stuffed peppers in egg batter, coating completely, then fry until golden on all sides.

Place fried peppers on a serving platter and pour warm tomato sauce over them. Serve immediately as a delicious Mexican lunch.