• Roast and peel the poblano peppers

  Roast the peppers directly over a flame, on a comal or griddle, or in the oven until the skin blisters and blackens. Let them steam for a few minutes in a bag or covered with a kitchen towel, then peel off the skin. Make a small slit and remove the seeds
• Flour the chiles and stuff them with cheese

  Pat the chiles dry and pass them through the flour so the coating sticks better. Then stuff each one with shredded cheese
• Beat the egg whites

  Separate the egg whites from the yolks. Beat the whites in a stand mixer until they reach soft peaks. For a more stable coating, gently fold the yolks in at the end.
• Cook the chiles in the egg whites

  Spray a nonstick skillet with cooking spray (or drizzle in a little oil) and spoon in a portion of the beaten egg whites. Place a stuffed chile on top and let the egg whites cook a little.
• Wrap and cook on both sides

  Cover the chile with more egg white and cook it on both sides until the coating is fully cooked and lightly golden.

How to Make the Tomato Sauce for Chiles Rellenos

• Boil the tomatoes until soft. Remove the skin
• Roast the bell pepper and remove the skin.
• Roast the bell pepper and remove the skin.
• Sauté the onion and garlic together in a skillet until fragrant and soft.
• Add the blended sauce and the cinnamon stick. Simmer for a few minutes so the flavors come together. Add salt to taste
• Add the chiles rellenos and let them heat through in the sauce before serving.