• Roast the poblanos over a gas flame, turning until blistered and slightly charred all over.
• Put them in a heavy plastic bag and set them aside to steam for 10-20 minutes. Peel the skin of poblano peppers. Carefully make a lengthwise slit in each of the peppers and remove the seeds and membranes. Rinse and drain well. using paper towels pat the peppers dry.
• To prepare the stuffing, first heat the oil in a large skillet or saucepan, add meat and brown. Add chopped onion and garlic stirring for one minute. Last add tomatoes, salt, cumin, and black pepper and cook for about 10-15 minutes. Stir constantly until meat stuffing is dry. Set aside to cool.

Salsa Ranchera

• In skillet heat cooking oil until hot. Brown onion, garlic peppers, and tomatoes for 2 minutes or until transparent. Add can of tomatoes and simmer for 10-15 minutes until sauce is lumpy. Set aside.

Batter of Chiles

• In a bowl separate 8 eggs (room tempature). Beat the egg whites until stiff and foamy. Add egg yolk to egg white and blend. In a separate bowl have 2 cups flour for dusting pepper and set aside. In a deep skillet put enough cooking oil (about 3 cups) to cover peppers. Batter and flour dust peppers and drop in hot oil. Fry to a golden brown on both sides. Lay peppers on paper towels to soak excess grease.
• Serve Chile Rellano topped with ranchero sauce and garnish shredded white cheese and chopped cilantro.