🟡
Medium
Ingredients
- 4 poblano peppers
- 200g Oaxaca cheese
- 5 eggs, separated
- 4 tomatoes
- 1/2 white onion
- 2 garlic cloves
- 1 liter vegetable broth
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
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1Roast poblano peppers over an open flame until blackened, then place in a plastic bag for 5 minutes to steam. Peel off the charred skin carefully.
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2Make a slit along the side of each pepper and remove seeds gently, keeping the pepper intact. Stuff each pepper with Oaxaca cheese.
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3Prepare the tomato sauce by blending roasted tomatoes, onion, garlic, and salt. Simmer in a pot with broth for 10 minutes.
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4Beat egg whites until stiff peaks form, then gently fold in egg yolks. Heat oil in a large pan.
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5Dip each stuffed pepper in the egg batter and fry until golden on both sides.
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6Pour tomato sauce into a serving dish, arrange fried peppers on top, and simmer for 3-4 minutes until sauce is heated through.