Ingredients:
12 poblano chiles
1/2 lb chihuahua cheese or 1/2 lb asadero cheese or 1/2 lb monterey jack cheese
1/2 cup water
1/4 cup vegetable oil
1 tablespoon olive oil
3 eggs, whites and yolks separated
flour, as much as needed
5 medium tomatoes
1 onions, cut in thin slices
1 garlic cloves
1 teaspoon dried oregano
1 tablespoon sugar
salt and pepper
Directions:
Roast chiles on an open flame on the stove top. When skin becomes charred, put them in a plastic bag for about 15 minutes. Take them out and peel them. Cut a slit open and deseed them. Cut the cheese in strips, and stuff the chiles with them. Close slit with a toothpick. Beat the egg whites until stiff and stir in yolks. Heat the oil in a non-stick pan. Coat the chiles with flour and then dip them in the egg batter. Fry in hot oil until batter is golden. Place chiles in a serving dish.
Sauce:.
Boil tomatoes in 1/2 water. Blend tomatoes, water and the clove of garlic in a food processor to make a sauce. Strain sauce.
In a saucepan, heat olive oil and fry onions until soft.
Add oregano and tomato sauce. Add sugar.
Season with salt and pepper. Simmer for 5 minutes.
Pour sauce over chiles and serve.
They’re lovely with rice and refried beans.
Servings: 12
Time preparation: 20 min.
Time total: 40 min.