Your Mexican restaurant favorite is fresh and delicious when made at home. Simply broil poblano peppers and stuff with a cheesy mixture of mozzarella, Monterey Jack and Cheddar. Dredge each pepper in flour and freeze. Make a zesty sauce by simmering stewed tomatoes with onion, garlic, chicken broth, white vinegar, Mexican oregano, cumin, black pepper, hot pepper sauce and cinnamon. Make fluffy egg and flour batter, dip the chilled peppers, and fry until golden and cheese filling is hot. Serve each with a generous portion of sauce and a dollop of sour cream. Get the recipe for Real Chiles Rellenos.