Cooking Times

45 min
Prep Time
20 min
Cook Time
65 min
Total Time

Ingredients (8 items)

6.00 large Poblano peppers
fresh
300.00 g Oaxaca cheese
or Monterey Jack
6.00 pieces Eggs
separated
100.00 g All-purpose flour
for dusting
500.00 ml Vegetable oil
for deep frying
4.00 medium Tomatoes
for sauce
0.50 medium White onion
for sauce
2.00 cloves Garlic
for sauce

Instructions (6 steps)

1
Roast poblanos over open flame until charred, steam in bag 15 minutes.
15 minutes
2
Peel skin carefully, make small slit and remove seeds.
3
Stuff peppers with cheese strips.
4
Beat egg whites to peaks, fold in yolks.
5
Dust peppers with flour, dip in egg batter, fry until golden.
5 minutes
6
Serve with tomato sauce made from blended roasted tomatoes.