Directions:
- Purée tomatoes, onion, and garlic with water and 3/4 tsp salt in a blender until smooth. Strain through a medium-mesh sieve into a bowl, pressing on and then discarding solids.
- Heat 1/4 cup oil in a 12-inch heavy skillet over medium heat until it shimmers. Add tomato mixture (it will spatter) and simmer over low heat, stirring occasionally, until thickened slightly and a pool of oil forms around bubbles, about 20 minutes. Stir in enough of boiling-hot water to reach the consistency of a thin broth. Season with salt. Keep warm over low heat.
- While sauce simmers, slit 1 side of each chile lengthwise and remove seeds and veins, keeping chiles intact. Fill each chile first with about 3 Tbsp packed Oaxaca cheese and then with about 2 Tbsp queso añejo and close chiles around filling as well as possible.
- Put flour in a wide bowl and carefully dredge chiles in flour (make sure filling doesn't fall out), gently knocking off excess, and reserve on a plate.
- Heat remaining cup oil in a 12-inch heavy nonstick skillet over medium heat until it shimmers.
- Meanwhile, beat egg whites with a pinch of salt using an electric mixer at medium-high speed until they just hold soft peaks. Beat yolks briefly to loosen, then fold into whites with a rubber spatula gently but thoroughly.
- Working in batches of 3, dip floured chiles, one by one, in egg batter to coat, transferring to skillet. Fry chiles, turning once with a slotted spoon, until batter is golden all over, about 1 minute. Transfer chiles as fried to warm tomato broth, turning to coat, then let stand 2 minutes so they absorb some of broth. Serve chiles with broth.
- Note: Look for chiles that are soft and pliable enough not to need soaking.
- Chiles can be stuffed and coated with flour 1 day ahead and chilled.
- Tomato broth can be made 1 day ahead and chilled (covered once cool). Bring to a bare simmer before frying chiles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 656.65 Kcal (2749 kJ) | ||
| Calories from fat | 562.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.51g | 96% | |
|---|---|---|---|
| Cholesterol | 189.85mg | 63% | |
| Sodium | 463.56mg | 19% | |
| Potassium | 455.68mg | 10% | |
| Total Carbs | 8.94g | 3% | |
| Sugars | 6.02g | 24% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 18.09g | 36% | |
| Vitamin C | 22.4mg | 37% | |
| Iron | 0.9mg | 5% | |
| Calcium | 383.7mg | 38% | |
| Amount Per 100 g | |||
| Calories | 156.63 Kcal (656 kJ) | ||
| Calories from fat | 134.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.91g | 96% | |
|---|---|---|---|
| Cholesterol | 45.28mg | 63% | |
| Sodium | 110.57mg | 19% | |
| Potassium | 108.69mg | 10% | |
| Total Carbs | 2.13g | 3% | |
| Sugars | 1.44g | 24% | |
| Dietary Fiber | 0.43g | 7% | |
| Protein | 4.32g | 36% | |
| Vitamin C | 5.3mg | 37% | |
| Iron | 0.2mg | 5% | |
| Calcium | 91.5mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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