The Food Network contains a chile relleno recipe by Marcela Valladolid, an expert in Mexican cooking and host of the show "Mexican Made Easy." The recipe tales 30 minutes of preparation and one hour of cooking. It is appropriate for cooks with intermediate skills.
The recipe calls for charring 6 poblano chile peppers under a broiler. Soften the chiles in a plastic bag for 10 minutes, and then remove the blackened skins. Use a paper towel to remove as much of the black flecks as possible. Use a paring knife to slit each chile lengthwise. Open the chile, and remove all seeds and membranes.
For the sauce, puree 5 coarsely chopped plum tomatoes with 1/2 chopped onion and 1 chopped garlic clove. Heat 1 tablespoon of olive oil in a skillet, and add the puree. Simmer for five minutes after seasoning with salt and pepper.
For the filling, pour 1.5 cups of Monterey Jack cheese into a bowl. Add 1 tablespoon of dried oregano, and season with salt and pepper. Fill each split chile with 1/4 cup of the cheese mixture. Cover the filling with the chile flaps, and secure with toothpicks.
Beat the egg whites with a mixer, and then add the full egg. Mix for three minutes. Dredge each chile first in the flour and then in the egg mixture. Fry each chile in hot oil for two minutes on each side. Serve with the tomato sauce.