A traditional Mexican dish made of large, mild poblano peppers stuffed with cheese, meat, or beans, then battered and fried to crispy perfection.

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Roast the poblano peppers over an open flame or under a broiler until the skin is charred. Place them in a plastic bag or covered bowl to steam for 10 minutes.
Peel off the charred skin and remove the seeds and membranes from the peppers. Be careful not to tear the peppers.
Stuff the peppers with cheese or a mixture of cheese and cooked ground beef or pork.
In a bowl, whisk the egg whites until stiff peaks form. In a separate bowl, beat the egg yolks with salt, pepper, and cumin (if using).
Gently fold the egg yolks into the egg whites, creating a batter.
Dust the stuffed peppers lightly with flour, then dip them into the egg batter, coating them evenly.
Heat vegetable oil in a frying pan over medium-high heat. Fry the peppers in batches until golden brown on all sides, about 3-4 minutes per side.
Remove from the oil and drain on paper towels.
In a separate saucepan, heat tomato sauce with diced onions (if using) and simmer for 5 minutes.
Serve the fried chile rellenos topped with the tomato sauce.

For a vegetarian option, omit the meat and just stuff the peppers with cheese and beans.
You can substitute the tomato sauce with a salsa of your choice for added flavor.
If you prefer a milder heat, use Anaheim or other mild peppers in place of poblano.