Mole Poblano Stuffed Poblano Peppers (Chiles Rellenos)

Roast the Poblano Peppers: Preheat oven broiler. Place peppers on a baking sheet and broil, turning occasionally, until blackened and blistered on all sides. Transfer to a bowl, cover with plastic wrap, and let steam for 10-15 minutes. This will loosen the skin. Peel off the skins, make a slit lengthwise down each pepper, and remove the seeds and veins. Be careful not to tear the peppers.

Prepare the Meat Filling: In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the tomato paste, oregano, cumin, salt, and pepper. Cook for another 2 minutes, stirring constantly.

Stuff the Peppers: Carefully stuff each poblano pepper with the ground beef mixture and then fill the remaining space with shredded Monterey Jack cheese.

Prepare the Egg Batter: In a bowl, beat the egg yolks until light and frothy. In a separate clean and dry bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the egg yolks until just combined. Do not overmix.

Dust and Dip: Lightly dust each stuffed pepper with all-purpose flour. This helps the batter adhere. Dip each pepper into the egg batter, making sure it is completely coated.

Fry the Peppers: Heat vegetable oil in a large skillet or Dutch oven over medium heat. Carefully place the battered peppers in the hot oil, being careful not to overcrowd the pan. Fry until golden brown on all sides, about 3-4 minutes per side. Remove from the skillet and drain on paper towels.

Warm the Mole Poblano: In a saucepan, warm the mole poblano over low heat. If the mole is too thick, add water, one tablespoon at a time, until it reaches your desired consistency. If desired add epazote sprigs for flavor.

Serve: Place the fried stuffed poblano peppers on a serving plate and smother with warm mole poblano. Serve immediately.