Poblano Chiles Stuffed with Cheese
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
- 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
- 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;
Yield: 8 servings