Blend the Roma tomatoes, onion, garlic, serrano pepper, cilantro, and salt until smooth.

Heat the olive oil in a small saucepan over medium-high heat.

Pour in the blended salsa and bring it to a boil.

Reduce the heat to low and let it simmer for about 8 minutes, stirring occasionally.

Taste and adjust the salt if needed. Remove from heat and set aside.

Preheat your oven to 450°F.

Place the poblano chiles on a baking sheet and roast for 20-25 minutes, turning occasionally until the skin is evenly blistered and blackened.

Transfer the chiles to a grocery bag or ziplock bag, seal it, and let them sweat for 10-15 minutes.

Once softened, carefully peel off the charred skin using your hands or a paper towel.

Cut a small slit along the side of each chile and remove the seeds and membranes.

Stuff each chile with 1-2 strips of queso Chihuahua. Set aside.

Whip the egg whites until stiff peaks form.

Gently fold in the egg yolks until fully incorporated.

Sprinkle in 1 tbsp of masa harina at a time, folding gently to avoid deflating the batter.

Add the salt and fold gently to combine.

Heat vegetable oil in a skillet over medium-high heat.

Add ¼ cup of masa harina to a separate shallow bowl, and gently toss the stuffed chiles in the masa harina, ensuring each chile is evenly coated.

Dip each stuffed chile into the batter, ensuring it is fully coated.

Carefully place the battered chiles in the hot oil and fry until golden and crisp, turning occasionally for even cooking.

Transfer the fried chiles to a plate lined with paper towels to drain excess oil.

Place each chile relleno on a serving plate. Either pour the warm salsa roja over the chiles or spread the salsa on the plate and place the chiles on top.

Serve with beans, rice, and warm tortillas on the side.