Hatch chile rellenos with salsa

Roast the cleaned hatch peppers directly over the stove until charred all around.

Transfer them to a Ziploc bag or covered container to sweat at least 10 minutes while the rest roast.

In a small saucepan, cover the roma tomatoes, the jalapeno or serrano and the chiles de arbol with water; bring to a boil over high heat.

Transfer to the blender with the onion, garlic, chicken bouillon, oregano, salt to taste and 1 cup water; blend until smooth.

Dry the saucepan, heat a little oil over medium-low, add the sauce and bring to a simmer; taste for salt, then keep on the lowest setting until serving.

Peel the skins off the peppers carefully without breaking them.

Cut a slit in each pepper and stuff with Monterey Jack and Queso Oaxaca.

Sprinkle the stuffed chiles with a little salt and coat all around with all-purpose flour so the egg batter sticks.

Heat the frying oil over medium heat. Separate the room-temperature eggs.

Beat the egg whites with salt and black pepper 3 to 5 minutes until fluffy and they stay put when the bowl is turned over.

Add the flour and the egg yolks and beat on low speed until combined.

Dip each pepper in the egg batter to coat and place carefully in the oil; fry until golden on both sides.

Drain off as much oil as possible and set on paper towels.

Spoon salsa onto the plate, set the chile relleno on it, top with queso fresco and garnish with cilantro.

Variation: Instead of frying, make them as a casserole.