Ranchera Sauce

1)  Combine the tomatoes, chiles, onion and garlic in blender or food processor and blend to a puree.

2)  In a medium saucepan, over medium heat, heat olive oil and add tomato mixture.

3)  Cook for 10 minutes, stirring occasionally. Add broth, salt, and pepper and simmer gently for 15 minutes, reserve.

Prepping & Cooking Chile Rellenos

1)  Cut a tiny slit in one side of each chile to remove seeds, leaving stems on and then dry the chiles on paper towels.

2)  Cut the Los Altos Queso Del Rancho into long thick sticks, one for each chile about 1 ½ oz each. Place one stick in each chile, using more if chiles are large.If chiles are loose and open, wrap the chile around the cheese and fasten hold with a wooden toothpick.

3)  Pour oil 1/4′ deep into large heavy pan and heat oil to 365ºF.

4)  Beat egg whites in a medium bowl until stiff. In another bowl, beat egg yolks and fold into the beaten egg whites, gently but thoroughly.

5)  Roll chiles in flour, then dip in egg mixture to coat.

6)  Fry the egg coated poblano chile in hot oil until golden brown, turning with a spatula.

7)  Remove and placed on plate line with paper towels. Serve immediately and top with Rachera Sauce and garnish with onion rings.