chiles rellenos

This is my first try. 

Take chiles poblanos and toast them.  I toasted mine on a cast iron skillet with a little Pam.  I had to use a lid a little offset because it was starting to smoke and pop.
Make sure to turn them over, the skin should turn dark in spots.  Remove and let them cool.

While they cool, take a can of steamed tomatoes, I used the ones with some sipces in it.  Add a small can of tomato sauce and blend.  Pour into a pot so you can warm it up.  Adjust seasoning to taste.

Take the chiles and carefully peel whatever parts are dark and blistery.  Most of the areas will be pealing off, if you don't get them all don't worry.

Open a slit on the side of the chiles and carefully cut out the seed clusters. 
Use a cheese you like.  I used a slice of "panela" cheese, which is a fresh Mexican cheese.  I added a little bit of shredded monterey Jack and cheddar.

Once you put the ceese in, making sure no cheese sticks out, use a skewer or toothpick to secure them closed.

Heat up a frying pan with your choice of oil.  I used canola oil.  You will need oil enough to cover at least half of a chile.

Mix one can of beer and a cup and a half of flour and a tsp and a half of baking powder.  Whisk it all together.

Once oil is hot, cover the chiles in the batter and place in oil.  brown, and turn over. 
When a little gold, take them out and put them on a paper towel.  proceed witht he rest of how many you want to make. 
Make sure to remember at this time, once they cool a bit, take the toothpick or skewers out.

In the meantime the sauce whould be warm, you can turn it off once it's hot.

Once you're done with the chiles, place in a Pyrex or baking pan.  cover with the sacue, and serve.  you can serve with beans and/or rice.  Or wahtever you preffer.
You can also top with "cotija" cheese, or Parmesan, or sour cream.