Name: Chiles Poblanos Rellenos de Queso (Poblano Chiles Stuffed with Cheese)
Yield: Makes 4 servings
Ingredients: 2 pounds Roma tomatoes; 1 medium onion, thinly sliced; 2 cloves garlic; 2 tablespoons canola oil; 1 bay leaf; Kosher salt; 4 fresh poblano chiles; 12 ounces Asadero, Chihuahua, or other semisoft melting cheese, cut into small cubes; 1/2 cup all-purpose flour; 3 large eggs, separated; 1 1/2 cups canola oil

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

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