Creating Cheesy Mexican Chiles Rellenos is simple if you follow these steps:

1. Prepare Peppers: Roast the poblano peppers over an open flame or under a broiler until the skin is charred. Place them in a plastic bag to steam for 10 minutes. This will make peeling easier.
2. Peel Peppers: Once cooled, peel the charred skin off the peppers. Make a slit down the side of each pepper and carefully remove the seeds.
3. Make Filling: In a bowl, combine shredded cheese, ricotta cheese, cumin, garlic powder, onion powder, salt, and pepper. Mix well until fully combined.
4. Stuff Peppers: Fill each pepper with the cheese mixture, ensuring they are packed but not bursting.
5. Prepare Breading Station: Set up three bowls—one for flour, one for beaten eggs, and one for breadcrumbs.
6. Coat Peppers: Dredge each stuffed pepper in flour, dip in beaten eggs, and then coat with breadcrumbs. Make sure they are well-covered.
7. Fry Peppers: In a large skillet, heat oil over medium heat. Fry the coated peppers until golden brown on all sides, about 3-4 minutes per side. Drain on paper towels.
8. Heat Sauce: In a saucepan, warm the tomato sauce over medium heat. Season to taste with salt and pepper.
9. Serve: Place the fried peppers on a serving dish and pour the warm tomato sauce over them. Garnish with fresh cilantro.

These steps will guide you through the process of making Cheesy Mexican Chiles Rellenos, turning a few simple ingredients into a delicious masterpiece.