Black Bean–Stuffed Chiles Rellenos

Preheat broiler. Place poblanos on a baking sheet. Broil on the upper rack, turning the peppers occasionally, until blackened on all sides, 12 to 18 minutes. Transfer to a large bowl and cover. Set aside for 10 minutes. Reduce oven temperature to 250°F.

Meanwhile, puree salsa in a blender. Heat 1 tablespoon oil in a large skillet over medium heat until shimmering. Add the salsa and cook, stirring occasionally, until thickened, about 5 minutes. Transfer to a bowl and cover to keep warm. Wash and dry the pan.

Peel the peppers, leaving the stems intact if possible. Carefully cut a vertical slit in each pepper and remove seeds. Fill each pepper with about 1/4 cup beans and 2 tablespoons cheese. Close the slit with toothpicks.

Place flour in a shallow dish. Beat egg whites in a medium bowl until soft peaks form. Whisk egg yolks in another medium bowl until well blended. Fold the whites into the yolks.

Line a baking sheet with 2 layers of paper towels. Heat the remaining 1 cup oil in the skillet over medium-high heat until shimmering. Carefully dredge 2 of the stuffed peppers in the flour, tapping off excess, then coat in the egg mixture. Add to the pan and cook, carefully turning once, until golden, about 4 minutes. Transfer to the prepared baking sheet and keep warm in the oven. Repeat with the remaining peppers.

Serve the peppers with the reserved sauce and cilantro.