Make the Salsa Roja:

• • Blend the tomatoes, onion, garlic, jalapeño, and cilantro until smooth.
  • Heat 1 teaspoon of olive oil in a saucepan over medium heat. Add the puree and bring to a boil. Season with salt and pepper, reduce the heat, and simmer while you prepare the chile rellenos.
• Prepare the Poblanos:
  • Preheat your oven to broil and line a baking sheet with foil.
  • Place the poblanos on the sheet and broil for 3–4 minutes per side, or until the skin is blackened and blistered.
  • Transfer the peppers to a ziplock bag, seal, and let them steam for 5–7 minutes.
  • Peel off the charred skin, cut a small slit in each pepper, and remove the seeds.
• Stuff the Peppers:
  • Carefully stuff each pepper with strips of Oaxaca cheese. Seal the opening with toothpicks.
• Prepare the Batter:
  • Separate the egg whites and yolks into two bowls. Beat the whites with a mixer until stiff peaks form.
  • While beating on low, add the yolks one at a time until fully combined.
• Coat the Peppers:
  • Place the flour on a plate and season with a pinch of salt.
  • Lightly dredge each stuffed pepper in the flour, shaking off the excess. Dip the floured peppers into the egg batter, ensuring they’re fully coated.
• Fry the Chile Rellenos:
  • Heat vegetable oil in a deep skillet or saucepan over medium-high heat. Test the oil with a small piece of batter—it should sizzle immediately.
  • Fry the peppers one at a time, cooking for 3–5 minutes per side, or until golden brown.
  • Remove and place on a paper towel-lined baking sheet to drain excess oil.
• Serve:
  • Place each chile relleno on a plate and spoon warm salsa roja over the top. Garnish with chopped cilantro, crumbled Cotija cheese, and a squeeze of lime. Serve with sour cream and hot sauce if desired.