Creating Cheesy Mexican Chiles Rellenos can be straightforward if you follow these simple steps:

1. Roast the Peppers: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for 20-25 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven and let them cool.

2. Prepare Filling: In a mixing bowl, combine shredded cheese, ricotta cheese, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined.

3. Peel Peppers: Once the peppers are cool, carefully peel off the charred skin. Make a slit down the side of each pepper and remove the seeds.

4. Stuff Peppers: Fill each pepper with the cheese mixture, pressing gently to ensure they are fully stuffed.

5. Prepare Batter: In a separate bowl, whisk together the flour, eggs, and a pinch of salt until smooth. If desired, add breadcrumbs for extra crunch.

6. Coat Peppers: Dip each stuffed pepper into the batter, making sure they are well-coated.

7. Fry Peppers: In a large skillet, heat oil over medium heat. Carefully place the battered peppers in the skillet and fry for 3-4 minutes on each side until golden brown.

8. Prepare Sauce: While the peppers are frying, heat the tomato sauce in a saucepan over medium heat.

9. Combine: Once the peppers are fried, place them on a serving plate and pour warm tomato sauce over them.

10. Garnish: Sprinkle fresh cilantro on top for added flavor and presentation.