Chile Rellenos

To roast peppers, preheat the broiler.

Place peppers on a broiler pan and cook about 2 inches from heat source, turning once each side has blackened.

Place in a large bowl and cover.

Let peppers cool 10 minutes (to allow for easier skin removal).

Remove skins from peppers.

Make a slit on one side of each pepper and remove seeds and stem. Set aside until ready to stuff.

Preheat the oven to 400°F.

Lightly grease an 8x8-inch glass or ceramic baking dish.

Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat.

Add onion and garlic and cook until browned, 6 to 8 minutes.

Stir in beef, pear and tomato and cook, stirring occasionally, until beef is browned and mixture has thickened, 6 to 8 minutes.

Remove from heat and stir in queso fresco.

Stuff peppers with beef mixture.

Place stuffed peppers in prepared baking dish.

Place egg whites in a large bowl and beat with an electric mixture until stiff peaks form.

Place egg yolks and salt in a separate small bowl and whisk until blended.

Gently fold egg yolk mixture into egg whites until blended, being careful not to deflate egg whites.

Spread egg mixture evenly around and on top of peppers in baking dish.

Bake until browned and crisp, about 30 minutes.