Stuffed with cheese and covered in tomato sauce, this dish is packed with flavor.
For the chiles:
6 poblano peppers
10 ounces Monterey jack cheese, thinly sliced
4 large eggs, whites and yolks separated
1 cup + 2 tablespoons all-purpose flour
1/4 teaspoon salt
For the sauce:
4 medium tomatoes
1 small onion, peeled and sliced into rounds
3 cloves garlic
2 serrano chiles
1/3 cup chicken broth
Salt and pepper to taste
Chopped cilantro for garnish
Make the sauce: place tomatoes, onion slices, garlic, and serrano chiles on a parchment-lined baking sheet. Broil for about 6-8 minutes or until slightly blackened and softened. Set aside to cool slightly. Place everything in a blender, along with chicken broth. Simmer in a sauce pan, until the sauce deepens a little in color.
Place poblanos on a griddle and dry roast on medium-high heat, while turning occasionally. Once the skin is mostly blackened, place the chiles in a paper bag, seal the bag, and set aside for about 10 minutes. Peel the chiles and cut a small slit to remove all the seeds. Stuff with some cheese.
In a bowl, whip egg whites into stiff peaks. Add egg yolks and whip again until frothy. Sprinkle in 2 tablespoons of flour and salt and gently mix.
Heat oil in skillet on medium-high heat. Dip stuffed chiles in the batter. Carefully place in the hot oil, spoon a little batter over each chile, and then gently spoon some oil to sear the tops. Fry on both sides, until browned. Drain on paper towels and then serve with sauce. Finish with cilantro on top.
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