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Poblano Chiles Stuffed with Cheese

Source: The Mexican Gourmet
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Active Time:  20 Minutes
Total Time:  40 Minutes
  Serves 8
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 cider or vinegar
3 tablespoons sugar
2 tablespoons oregano
For Chiles:
16 poblano chiles, toasted, skinned and deveined
14 oz queso fresco, farmer's cheese or mild feta, crumbled
flour, for dusting
5 eggs, seperated
1/2 cup vegetable oil
Poblano Chiles Stuffed with Cheese Recipe at
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 a further 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 stuff 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.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Mexican-Style Comfort: Stuffed Peppers
 Cheese-Stuffed Mains
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 394
Fat. Total: 27g
Fiber: 4g
Carbohydrates, Total: 29g
Sodium: 132mg
% Cal. from Fat: 62%
Cholesterol: 149mg
Protein: 14g
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