Chiles Rellenos (Cheese-Stuffed Peppers) Recipe

Make the sauce: Heat oil in a medium saucepan over medium-low heat. Sauté onions and garlic until golden and almost caramelized. Add flour; mix until lightly browned. Add chilies and tomatoes. Transfer mixture to a food processor and purée. Return mixture to saucepan. Stir in 5 cups water and remaining ingredients. Bring to a boil. Lower heat and simmer until thick, about 45 minutes. Turn off heat. Keep warm. 

Roast peppers over an open flame until charred. (You can also use a broiler.) Immediately place peppers in a zip-top bag, seal, and steam for 10 minutes. Remove skin. Cut a slit lengthwise down the middle of each pepper; remove core and seeds.

Stuff peppers with cheese then dust with flour on all sides. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Beat yolks in another bowl with 1 tablespoon flour and salt. Fold yolks into whites.

Heat oil in a heavy-bottomed pan over medium heat. Dip a pepper in egg mixture and coat well. Fry until golden, about 5 minutes. Drain on paper towels. Repeat with remaining peppers and egg mixture

Place sauce in a shallow bowl. Place peppers on top. Top with sour cream, cilantro, and cherry tomatoes.