Here's the recipe from yesterday's post. You'll notice we used a small amount of beans in the recipe -- it's because we only filled three of the chiles with beans and cheese; the rest were cheese only. Enjoy! Ingredients For the chiles: 8 poblano chiles 1/4 kilo block of Mexican manchego cheese, cut into three-inch strips (just shorter than the length of our chiles) About 1/4 cup of beans of your choice 1/2 c. flour 5 eggs 1/2 to 1 c. vegetable oil For the sauce: 6 tomatoes, quartered 1/4 of a medium-sized white onion 1 large garlic clove 1 cube of Knorr-Suiza chicken bouillon, Better than Bouillon, or broth and seasonings of your choice 2 tablespoons vegetable oil 1. Toasting. Roast all of your chiles on a comal or in a very hot oven, until blackened on all sides. Transfer the chiles to a plastic or paper bag, and place the bag in a larger bowl. Cover with dish towels and let sit for 20 to 25 minutes, until the chiles have softened and are easier to peel. 2. The sauce. While the chiles rest, place your tomatoes, garlic and onion in a blender jar, and blend until liquified. (You don't want to see any large chunks.) Heat a few tablespoons of olive oil over medium heat, and have a strainer ready. When the oil is hot, place the strainer over the pan and pour your sauce through the strainer into the hot oil. Tap the strainer lightly and to make sure you get out all the excess liquid. Juanita also pressed down on the tomato pulp inside the strainer, just to make sure she got every last drop. Bring sauce to a boil, add your broth and then let simmer on low heat for about 20 minutes, until the sauce has turned a deep red color. 3. Peeling and seeding. Once you've set the sauce to cook, return to your chiles. Peel each chile of all visible skin. (Use a knife to help scrape it off, if you like.) When the chiles have been peeled, rinse them under cold water to remove any blackened bits. Place them in a colander to drain. Then, grab each chile and cut a slit down the side -- pay attention if there's already a small slit in any of the chiles from roasting. If there is, use that as your starting point. Don't cut all the way to the bottom or else the filling will spill out. Leave at least an inch of space near the stem and the tip. [Note: It's a good idea to check on your tomato sauce here. Give it a stir and adjust your seasonings, if need be.] Taking care not to make the gashes in your chiles any wider, gently reach into each chile with a small spoon, or your (hopefully gloved) hands, and scrape out any seeds and veins. When each chile has been deseeded, set them aside. 4. Assembly. Clear a space on your kitchen table or counter and assemble your cheese strips and your freshly deseeded, cut chiles. Pick up one chile, and gently stuff it with the strip of cheese, folding the sides of the chile over each other so the cheese is completely covered. If you are using beans, add the cheese first and then a few tablespoons of beans. Continue until all the chiles have been stuffed. Sprinkle your flour on a plate or workspace. Using the tips of your fingers to make sure the filling doesn't spill out, carefully dredge each chile in flour and set aside. 5. The egg batter. Add egg whites only to a mixing bowl; beat for about 5 minutes, until fluffy and thickened. Check out this picture for the type of texture you're looking for. After your egg whites are sufficiently beaten, add your eggs and lightly beat until they're combined. Don't over-mix. 6. Frying. Heat about 1/3 c. of vegetable oil in a heavy-bottomed skillet. (If you have a larger skillet that can fit more than one chile, you may want use more.) When the oil is hot, dunk each flour-dredged chile in the egg batter. Pull it out by its stem and place in the hot pan. Fry until golden-brown on all sides. Drain each chile on a plate lined with paper towels, or kitchen paper. To serve, place one chile on a plate. Top with a few healthy ladles of tomato sauce. Eat and try not to moan.