Marta's Chile Rellenos

Poblano Chiles
Pañela Queso
Flour
Eggs
Vegetable oil

Salsa
tomatoes
onions
salt
water

Roast chiles on a gas stove top or grill, turning ocassionally until black on all sides. Once roasted, place in a sealed plastic bag for 15 minutes.

Combine tomatoes onions and salt and blend until smooth. Place on the stove with thinly sliced onions and cook until thickened.

Remove chiles from plastic bag and peel off blackened skins. Cut a 2-3 vertical incision on the side of the chile and remove as many seeds as possible (it's okay if some are left inside).
Stuff with either picadillo or queso pañela.
Set aside

Separate egg yolks from the whites. Beat the whites until stiff and recombine with the yolks.
Holding the chile by the stem, dredge first in flour and then the fluffy egg bath.
Holding battered chile by the stem, place in hot vegetable oil on the stove and fry until golden brown.

Cover chiles in tomato sauce (salsa). Serve immediatly. If you must wait to serve this dish, set fried chiles aside and cover with sauce just before serving.