Chile Rellenos

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1. 1Step 1: Combine the first four ingredients in a blender and puree until smooth.
2. 2Step 2: Heat the vegetable oil in a heavy saucepan over medium-high heat.
3. 3Step 3: Stir in the tomato mixture (watch out for splatter) and bring to a gentle boil.
4. 4Step 4: Add the chicken broth, reduce heat, and allow to simmer for about 20 minutes.
5. 5Step 5: Add salt to taste and keep warm.
6. 6Step 6: Wash and dry the peppers.
7. 7Step 7: Roast over a gas flame, turning frequently, until the skin is blackened and blistered all over.
8. 8Step 8: Alternatively, roast them in the broiler under high heat, turning halfway through, but this cooks the chiles a bit more, making them softer, so be careful not to tear them when stuffing.
9. 9Step 9: Put roasted chiles in a sealed plastic bag and allow them to steam for about 10 minutes.
10. 10Step 10: Using a clean dish towel or your fingers (wear gloves if sensitive), gently scrape away the skin from the peppers.
11. 11Step 11: With a paring knife, make a slit in the chile from the stem end to the bottom, being careful not to cut all the way through.
12. 12Step 12: Remove the seed pod and as much of the seeds as you can.
13. 13Step 13: Season the inside of the peppers with a little salt, then stuff them with the shredded cheese.
14. 14Step 14: Don't overstuff; the sides of the chiles should be able to come together.
15. 15Step 15: Pour about 2 inches of vegetable oil into a deep, heavy skillet and heat to around 360 degrees (use a thermometer).
16. 16Step 16: Separate your eggs, yolks in one bowl and whites in the other; be sure not to get any yolk in the whites.
17. 17Step 17: Beat the whites until stiff peaks form (it's ready if you can turn the bowl over and nothing falls out).
18. 18Step 18: Whisk the yolks with a pinch of salt, then add to the whites and beat at low speed until incorporated, just a few seconds.
19. 19Step 19: Do this step when you're ready to fry, so the batter doesn't deflate.
20. 20Step 20: Roll the stuffed chiles in flour, then roll them in the egg batter to coat.
21. 21Step 21: Gently lower the chiles into the oil, one or two at a time (don't crowd the skillet).
22. 22Step 22: Allow to fry for 3 to 4 minutes, spooning hot oil over the top of the chiles, then turn them over and repeat.
23. 23Step 23: When they're golden-brown, remove from the skillet and drain on paper towels.
24. 24Step 24: Serve hot with tomato sauce and a couple of spoonfuls of rice.