Poblano Chiles Stuffed With cheese
Poblano Chiles Stuffed with Cheese
Posted by Chyrel March 24, 2002
11:13:14
This is one of the most traditional, and most loved, dishes of
Mexico.
3 tablespoons olive oil
1 onion, minced
2 carrots, peeled and thinly sliced
10 tomatoes, roasted, peeled, seeded and chopped
1/2 cup white or cider vinegar
3 tablespoons granulated sugar
2 tablespoons oregano
16 poblano chiles, toasted, skinned and deveined
14 ounce queso fresco (farmer’s cheese or mild
feta
may be substituted), crumbled
Flour, for dusting
5 eggs, separated
1/2 cup vegetable oil
Serves 8.
To make the sauce, heat the oil in a saucepan and
sauté the onion until translucent along with the
carrots.
Add the tomatoes, vinegar and sugar; simmer for
approximately 10 minutes.
Stir in the oregano, season to taste with
salt and pepper.
Cook for another 10 minutes, or until the tomatoes
have reduced down.
Stuff the chiles with the cheese and close, overlapping the
sides slightly.
Dust with flour.
Beat the egg whites until stiff.
Beat the yolks with a pinch of
salt and fold together with the egg whites to make a batter.
Dip
the stuffed chiles in the batter and fry in very hot oil until
golden.
Place the chiles in a serving dish and pour the tomato sauce
over the top; serve.
