Put peppers on a baking sheet and put under the broiler.

After 10 minutes flip the peppers over and return to broiler for another 10 minutes.

Remove from oven and let rest a few minutes.

Transfer peppers to a plastic bag to sweat for about an hour.

Peel the skin off the peppers.

Make a slit in the peppers and remove the seeds.

Take out the cheese and cut 6-8 slices (thin or thick depending on how cheesy your want your chiles rellenos to be).

Put the slices into the peppers. Be very careful not to tear the peppers.

Measure one cup of flour and pour into a mixing bowl. Season with a little salt and lots of black pepper.

Crack the eggs into another bowl and beat the eggs with a mixer for a few minutes.

In a large skillet heat up enough oil for frying on medium high heat.

Dip one pepper into the flour. Make sure the pepper is coated with flour.

Then dip the flour coated pepper into the beaten eggs.

Then fry the pepper until browned.

Fry no more than 2 at a time.

pour water, tomato sauce and garlic clove into a blender. Blend for a minute.

Over medium heat add 1 tbsp of vegetable oil to a pot.

When hot add the diced onion and saute until for a couple of minutes.

Pour the blended tomato mixture in the pot and add 1/4 tsp of cumin. Stir well. Bring to a boil and reduce heat to low.

Let simmer for about 10 minutes.

Serve sauce on top of the chiles rellenos and enjoy!