First attempt at rellenos turned out good.

Pablanos stuffed with cotija and mozzarella, rolled in flour and then beaten egg whites and fried (sauce on the bottom to keep the batter crisp). Also on the plate was slow cooked pork (marinated in mojo criollo, garlic, and onions) and rice. Enchilada sauce was guajillo, ancho, red jalapeno, onion, tomato, and garlic, and chicken stock.