1. Place chiles on a comal or dry hot skillet and roast over high heat turning as skins blacken. 2. Place chiles in a bowl and cover with plastic wrap allow to steam 15 minutes. While chiles are steaming, make tomato sauce. 3. Tomato Sauce: Heat oil in a large saucepan. Add onion and garlic and cook only until the onion is soft. Add pureed tomatoes and chicken broth, bring to a boil, reduce heat and simmer over low heat while you finish the rest of the recipe. 4. Remove charred peels from chiles. 5. I use two different methods for removing the seeds depending on the type of chile. Anaheim- Slice off the top 1/2 inch of chile on the stem end (horizontally) removing the seed placenta and any loose seeds with your fingers. Poblano- Carefully slit each chile lengthwise along one side; remove seeds and veins (you may find it easier to use the paring knife to cut out the seeds and then remove them with your fingers). 6. Fill each chile with several strips of cheese, roll in flour, and set aside. 7. Beat egg whites until stiff; slightly beat yolks and fold into whites. 8. Heat oil in a large skillet to 360F-400°F. 9. Dip floured chile into the egg batter and spoon batter over to coat chile entirely. 10. Slide chile into hot oil. Fry for a few minutes on underside while spooning hot oil over the top. Turn and cook again until both sides are golden. Remove to a paper towel to drain. 11. You can serve the chiles now by placing 1/6 of the sauce on the plate and laying the chile on top and garnish with sour cream and cilantro or --. 12. Carefully place the rellenos into the tomato sauce and simmer gently to heat thoroughly (about 15 minutes). Do not cook too long or batter will begin to break away. 13. Serve with some of the sauce, and garnish with a dab of sour cream and a few cilantro leaves. ---------------------------------------------------------------------------
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