Recipe by Molly Bloom
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.
Top Review by elaine
I can't imagined why Chef #600020 wants to pan this recipe on his/her blog. It was great -- easy. Experience in cooking may help with some confidence, but I have never made anything using this type of batter. I cut it back to only make two peppers and used a 6 cast iron pan with about 1/2" of oil. I found just the right cheese, a Latin semi-soft cheese. I give this recipe 5 stars because it was delicious, simple, and taught me a new technique. I will share my experience on my blog, www.aroundcrownsville.com.
- 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 See How It's Made
- 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.
- Boil tomatoes in 1/2 water. Blend tomatoes, water and the clove of garlic in a food processor to make a sauce. Strain sauce.
- In a saucepan, heat olive oil and fry onions until soft.
- Add oregano and tomato sauce. Add sugar.
- Season with salt and pepper. Simmer for 5 minutes.
- Pour sauce over chiles and serve.
- They're lovely with rice and refried beans.