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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This recipe calls for fresh Poblano Chiles. If you can't find them, you can use California fresh chiles. There's nothing quite like a roasted poblano chile, though. Ingredients:
12 poblano chiles |
1/2 lb chihuahua cheese or 1/2 lb asadero cheese or 1/2 lb monterey jack cheese |
1/2 cup water |
1/4 cup vegetable oil |
1 tablespoon olive oil |
3 eggs, whites and yolks separated |
flour, as much as needed |
5 medium tomatoes |
1 onion, cut in thin slices |
1 garlic clove |
1 teaspoon dried oregano |
1 tablespoon sugar |
salt and pepper |
Directions:
1. Roast chiles on an open flame on the stove top. When skin becomes charred, put them in a plastic bag for about 15 minutes. Take them out and peel them. Cut a slit open and deseed them. Cut the cheese in strips, and stuff the chiles with them. Close slit with a toothpick. Beat the egg whites until stiff and stir in yolks. Heat the oil in a non-stick pan. Coat the chiles with flour and then dip them in the egg batter. Fry in hot oil until batter is golden. Place chiles in a serving dish.
2. Sauce:.
3. Boil tomatoes in 1/2 water. Blend tomatoes, water and the clove of garlic in a food processor to make a sauce. Strain sauce.
4. In a saucepan, heat olive oil and fry onions until soft.
5. Add oregano and tomato sauce. Add sugar.
6. Season with salt and pepper. Simmer for 5 minutes.
7. Pour sauce over chiles and serve.
8. They're lovely with rice and refried beans.
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