🟡
Medium
Ingredients
- 4 poblano peppers
- 2 cups shredded Oaxaca or mozzarella cheese
- 6 eggs, separated
- 2 tablespoons all-purpose flour
- 1 tablespoon salt
- 2 tablespoons vegetable oil
- 4 medium tomatoes
- 1/2 white onion
- 2 cloves garlic
- 2 serrano peppers
- 1 sprig fresh cilantro
Instructions
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1Roast poblano peppers directly over a gas flame or under a broiler until charred on all sides. Place in a plastic bag for 5 minutes to steam. Peel off the blackened skin carefully and make a slit to remove seeds.
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2Stuff each pepper with shredded cheese, dividing evenly among the four peppers.
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3Beat egg whites until stiff peaks form. Gently fold in egg yolks and flour with a pinch of salt.
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4Heat oil in a large skillet over medium heat. Dip each stuffed pepper in egg batter to coat completely, then fry until golden brown on all sides, about 3-4 minutes per side.
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5For the sauce, blend tomatoes, onion, garlic, and serrano peppers until smooth. Strain through a fine sieve.
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6In a separate saucepan, heat 1 tablespoon oil and cook the tomato sauce for 5 minutes, seasoning with salt to taste.
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7Carefully transfer fried peppers to the sauce and simmer gently for 10 minutes. Garnish with fresh cilantro and serve hot.