Ingredients:
2 poblano peppers
1/4 pound queso fresco cheese
1/4 pound browned ground meat
Toothpicks
3 eggs(omitted)
1 tablespoon all-purpose flour(omitted)
1 cup oil

Tomato sauce:(omitted)
1 medium can Rotel stewed tomatoes with chilies(omitted)
1 cup chicken broth(omitted)
2 garlic cloves, peeled and chopped(omitted) 1/4 cup oil(omitted)
1 teaspoon all-purpose flour(omitted)
1 tablespoon dried ground oregano leaves(omitted)

Directions:
1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and place the peppers onto the prepared baking sheet.

2. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels.

Stuff the peppers with the queso fresco/ground meat and use toothpicks to hold them together.

Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated. (Instead I used a tempura mix with half the water the directions required)

Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter (the peppers were too flimsy to dip so I laid them in the batter. One of them disintegrated when I tried to turn it over. Those remnants went into the trash. The other only got battered on one side.) and fry until golden brown on both sides. Remove from the oil to a serving platter.

Tomato sauce: (In disgust I skipped this step. In retrospect it might have mitigated the excess heat of the chile.)

Add the tomatoes and chicken broth to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic.

Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano.
Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.
Someday I will explore a way to “skin” the chile without destroying its structural integrity.