Chiles Rellenos de Queso

Roast the Poblano peppers: Place the Poblano peppers directly over an open flame or under a broiler, turning frequently, until the skin is completely charred and blistered on all sides. Transfer the roasted Poblano peppers to a bowl, cover tightly with plastic wrap, and let them steam for 15-20 minutes. This will loosen the skin.

Peel and prepare the Poblano peppers: Once cooled, carefully peel the charred skin from the Poblano peppers. Make a slit down one side of each pepper and carefully remove the seeds and veins, being careful to keep the pepper intact. Rinse gently if necessary and pat dry. Set aside.

Prepare the sauce: In a medium saucepan, combine the Tomatoes, Tomatillos, 50g of White onion, Garlic cloves, and Serrano pepper. Cover with water and bring to a boil. Cook for 10-12 minutes until the vegetables are tender. Drain the cooking water, reserving a small amount.