My Mom's Chiles Rellenos

• 12 poblano chiles
• 12 lb chihuahua cheese or 12 lb asadero cheese or 12 lb monterey jack cheese
• 12 cup water
• 14 cup vegetable oil
• 1 tablespoon olive oil
• 3 eggs, whites and yolks separated
• flour, as much as needed
• 5 medium tomatoes
• 1 onion, cut in thin slices
• 1 garlic clove
• 1 teaspoon dried oregano
• 1 tablespoon sugar
• salt and pepper

1. Roast chiles on an open flame on the stove top.
2. When skin becomes charred, put them in a plastic bag for about 15 minutes.
3. Take them out and peel them.
4. Cut a slit open and deseed them.
5. Cut the cheese in strips, and stuff the chiles with them.
6. Close slit with a toothpick.
7. Beat the egg whites until stiff and stir in yolks.
8. Heat the oil in a non-stick pan.
9. Coat the chiles with flour and then dip them in the egg batter.
10. Fry in hot oil until batter is golden.
11. Place chiles in a serving dish.
12. Sauce:.
13. Boil tomatoes in 1/2 water.
14. Blend tomatoes, water and the clove of garlic in a food processor to make a sauce.
15. Strain sauce.
16. In a saucepan, heat olive oil and fry onions until soft.
17. Add oregano and tomato sauce.
18. Add sugar.
19. Season with salt and pepper.
20. Simmer for 5 minutes.
21. Pour sauce over chiles and serve.
22. They're lovely with rice and refried beans.

chiles, chihuahua cheese, water, vegetable oil, olive oil, eggs, flour, tomatoes, onion, garlic, oregano, sugar, salt

Taken from www.food.com/recipe/my-moms-chiles-rellenos-142850 (may not work)