🟡
Medium
Ingredients
- 4 poblano peppers
- 2 cups Oaxaca or mozzarella cheese, sliced
- 6 eggs, separated
- 3 tbsp vegetable oil
- 6 tomatoes, chopped
- 1/2 white onion, halved
- 2 cloves garlic
- 2 cups chicken broth
- 2 serrano peppers
- Salt and pepper to taste
Instructions
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1Roast poblano peppers over an open flame or under the broiler until charred all over. Place in a plastic bag for 5 minutes to steam.
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2Peel away the charred skin carefully. Make a slit lengthwise and remove seeds, leaving the stem intact.
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3Stuff each pepper with cheese slices, being careful not to tear the pepper.
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4For the tomato sauce: blend tomatoes, onion, garlic, and serrano peppers. Heat 1 tbsp oil in a pan, strain the sauce through a fine sieve, simmer for 10 minutes, and season with salt and pepper.
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5Beat egg whites until stiff peaks form. Gently fold in egg yolks to create a fluffy batter.
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6Heat remaining oil in a large skillet over medium heat. Dip each stuffed pepper in the egg batter, coating completely.
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7Fry peppers until golden on both sides, about 3-4 minutes per side. Place on a serving plate.
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8Pour warm tomato sauce over the peppers and serve immediately. Garnish with Mexican crema or sour cream if desired.