Mexican · serves 4 · about 60 minutes
Roasted poblano peppers stuffed with melting cheese, cloaked in an airy egg batter, and fried golden, then served in a light tomato caldillo.
Ingredients
- 6 poblano chiles
- 12 oz Oaxaca or Monterey Jack cheese
- 4 eggs, separated
- 1/2 cup flour
- 3 tomatoes
- 1/4 onion
- 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz
- oil for frying Iberia Extra Virgin Olive Oil Blend 51 oz
Method
- Char the poblanos over a flame until blackened, steam in a bag, then peel. Slit each and remove seeds, keeping the stem.
- Stuff each chile with cheese and secure with a toothpick.
- Beat the egg whites to stiff peaks, then fold in the yolks.
- Dredge each chile in flour, then coat in the egg batter.
- Fry in hot Iberia Olive Oil until golden on all sides; drain.
- Blend the tomatoes, onion, and Iberia Sazon; simmer into a light broth and serve the chiles in it.