🟡
Medium
Ingredients
- 4 poblano peppers
- 2 cups Oaxaca or mozzarella cheese, sliced
- 5 eggs, separated
- 2 tablespoons flour
- 3 cups tomato sauce
- 2 cloves garlic, minced
- 1 white onion, quartered
- oil for frying vegetable oil
- to taste salt and pepper
Instructions
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1Roast poblano peppers directly over a gas flame or under the broiler until blackened. Place in a plastic bag for 5 minutes to steam, then peel off the charred skin carefully.
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2Make a slit lengthwise in each pepper and remove seeds, keeping the stem intact.
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3Stuff each pepper with cheese slices through the opening.
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4Beat egg whites until stiff peaks form, then gently fold in egg yolks with flour and salt.
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5Heat oil in a large skillet over medium-high heat. Dip each stuffed pepper in the egg batter and fry until golden on both sides, about 3-4 minutes per side.
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6Prepare tomato sauce by sautéing garlic and onion, adding tomato sauce, and simmering for 10 minutes. Season with salt and pepper.
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7Place fried peppers on a serving platter and pour hot tomato sauce over them. Serve immediately.