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Cut the cheese into sticks or thick slices.
Stuff each pepper with the cheese, sealing it tightly to prevent the cheese from escaping during cooking. You can use toothpicks to close the peppers, if necessary.
3. Prepare the coating dough (capeado):
Separate the egg whites from the yolks. Beat the egg whites until stiff with a pinch of salt.
Gently fold the egg yolks into the beaten egg whites.
4. Coating and frying:
Heat the oil in a deep frying pan over medium heat.
Roll the stuffed peppers in a little flour to coat lightly, then dip them in the egg batter.
Fry the peppers in the hot oil until golden and crispy. Drain on paper towels to remove excess oil.
5. Prepare the tomato sauce:
In a saucepan, heat the olive oil. Add the finely chopped onion and garlic, and sauté until soft.
Blend the tomatoes (and jalapeño if using) in a blender until smooth.
Pour this sauce into the saucepan with the onions and garlic, season with salt and pepper, and simmer over low heat for about 15 minutes, until the sauce thickens slightly.
6. Serving:
Serve the chiles rellenos hot, topped with tomato sauce. Serve with rice or black beans for a complete meal.
Tips:
You can vary the stuffing by using a blend of cheeses or adding sautéed vegetables.
If you prefer a lighter version, you can bake the stuffed chiles in the oven instead of frying them.
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