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Poblano Chiles Stuffed with Cheese

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Source: The Mexican Gourmet

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Active Time:  20 Minutes
Total Time:  40 Minutes
Yield:  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.

RECIPE INGREDIENTS

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 Cooking.com

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DIRECTIONS

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

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Nutrition Facts per Serving
Yield: Yield: Serves 8

Calories:

394

Fat. Total:

27g

Fiber:

Carbohydrates, Total:

29g

Sodium:

132mg

% Cal. from Fat:

62%

Cholesterol:

149mg

Protein:

14g

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Poblano Chiles Stuffed with Cheese

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