Ingredients
- 4 large poblano peppers
- 200 g Monterey Jack cheese, cut into sticks
- 4 large eggs, separated
- 60 g all-purpose flour
- 4 medium Roma tomatoes
- 1/2 medium white onion, roughly chopped
- 2 garlic cloves
- 240 ml chicken broth
- 240 ml vegetable oil
- Optional: 50 g cotija cheese, crumbled
- Optional: 2 tablespoons fresh cilantro, chopped
Instructions
- Roast poblano peppers over flame or broiler until skins are blackened.
- Place in a covered bowl to steam for 10 minutes, then peel off skins.
- Make a slit in each pepper and remove seeds carefully.
- Stuff peppers with cheese and gently close openings.
- Beat egg whites to stiff peaks, then fold in yolks gently.
- Heat oil in a skillet over medium-high heat.
- Lightly coat peppers in flour, then dip in egg batter.
- Fry peppers until golden brown on all sides, then drain on paper towels.
- Blend tomatoes, onion, garlic, and broth until smooth.
- Simmer sauce in a saucepan until slightly thickened.
- Serve peppers topped with sauce and garnish with cotija cheese and cilantro.
Notes
- Ensure peppers are dry before coating to help batter stick.
- Do not overmix batter to keep it light and airy.
- Use neutral oil suitable for frying.
- Store sauce and peppers separately for best texture.
- Reheat in oven or air fryer to maintain crispness.
- Try baking instead of frying for a lighter version.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pepper
- Calories: 420
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 210 mg
