Ingredients
6 poblano chile peppers*, stems and seeds removed
3 egg whites, beaten until foamy
1 pinch salt
6 ounces semi-soft Mexican cheese such as Oaxaca**, cut in thick strips
2 tablespoons vegetable oil
1 (12 ounce) jar Tomatilla Verde Mexican Cooking Sauce (available in most supermarkets)
1/2 cup water
Directions
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler to high. Place poblano chiles on baking sheet lined with foil. Broil each side of chiles until skin is blistered and slightly black, turning to char evenly, about 3 to 5 minutes on each side. Remove from heat and peel off skin that is easily removed, being careful not to split the flesh.
Stuff chiles with cheese strips. Mix the salt into the beaten egg whites. Heat 2 tablespoons of oil in a large skillet over medium heat. Dip stuffed chiles in egg whites, coating thoroughly, and place them in a single layer in the hot oil. Cook until browned, making sure to turn each chile at least once during the cooking process. Place cooked chiles on plate lined with paper towels.
Wipe out skillet. Arrange the chiles in one layer in the skillet and gently pour in Tomatillo Verde cooking sauce and water. Bring to a quick boil over high heat and reduce heat to low. Simmer until heated through, 5 to 10 minutes. Serve with Mexican rice, refried beans, and warm tortillas.
Cook’s Notes:
*Poblano chiles are notorious for sometimes being mild or sometimes having a little kick. Always remove all seeds to prevent any unexpected spiciness. You can grill the chiles over a grilling plate or outside grill instead of broiling them.
*You can also use panela, mozzarella, or even provolone cheese.
Country:
Mexico
Notes and Instructions