Poblano Chiles Stuffed with Cheese
- Active Time 20m
- Total Time 40m
Cheese is the most traditional of chile stuffings. Here the tomato sauce flavored with carrots, vinegar, and sugar combines well with the poblano chiles and melted cheese to make this one of Mexico's favorite dishes. This recipe is a variation on the classic dish from Frida's Fiestas by Lupe Rivera.
- For Sauce:
- 3 tablespoons olive oil
- 1 onion, minced
- 2 carrots, peeled and thinly sliced
- 10 tomatoes, roasted, peeled, seeded, and chopped
- 1/2 cup white vinegar
- 3 tablespoons sugar
- 2 tablespoons oregano
- For Chiles:
- 16 poblano chiles, toasted, skinned, and deveined
- 14 ounces queso fresco, farmer's cheese, or mild feta, crumbled
- Flour, for dusting
- 5 eggs, seperated
- 1/2 cup vegetable oil
FOR SAUCE: Heat the oil in a saucepan and saute the onion until translucent along with the carrots. Add the tomatoes, vinegar and sugar and simmer for approximately 10 minutes. Stir in the oregano, season to taste with salt and pepper and cook for another 10 minutes or until the tomatoes have cooked down.
FOR CHILES: 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 better 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.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
394 calories; 27g total fat; 149mg cholesterol; 132mg sodium; 29g carbohydrates; 4g fiber; 14g protein
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