To start making Poblanos Chili Rellenos, roast the Poblanos or the Bajji Chilli. Place the chili on the stove top flame, with continuous monitoring, using tongs turn the chili around while it is roasting. Roast the chili till the out skin gets charred marks. Turn off the heat and keep the chili aside to cool down. 

Peel the skin of the Poblanos or the Bajji Chilli and be careful not to damage the flesh. Slit the chilis vertically halfway and remove the seeds. Keep aside. The next step is to prepare the filling.

To prepare the filling, in a stir-fry pan heat oil over medium heat.Add the garlic and onions, sauté until onions are soft.

Take a large mixing bowl and add grated cheese, marjoram, tarragon, oregano, salt and pepper. Add the sauteed onions and garlic into the mixture. Check the salt and spices and adjust to suit your taste.

Preheat your oven at 350 F (180 C). Line a baking sheet with parchment paper or grease with little oil.

Next using a teaspoon stuff the filling inside the roasted chilis. Top the stuffed chilies generously with the stuffing 

Beat in the gram flour and the egg in a separate bowl till it forms a thick paste. Dip the stuffed chillies and and coat well with bread crumbs over it and place it on a baking sheet. 

Bake in the oven for 15 - 20 minutes or until cheese is melted. In the mean time pressure cook the tomatoes with water for about 2 whistle, peel off the skin and blitz it in the grinder with garlic to a smooth paste.

Pour the mixture into a sauce pan and add the remaining ingredients and 1 cup water and let it boil till the raw smell goes away. You can adjust the consistency based on your needs. 

Remove the baked chillies and serve it on a plate and pour this sauce over it and garnish with some chopped cilantro.

Serve the Poblano Chili Rellenos Recipe (Baked Cheese Stuffed Chilies) along with Mexican Vegetarian Bean & Cheese Enchiladas Recipe and end with a  Tres Leches Recipe (Mexican Three Milk Cake) as a dessert.