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This a traditional Mexican dish of stuffed peppers with cheese, dipped in egg, and fried. It can be served with a tomato sauce or with caldo. It's a simple recipe that many have grown up eating.
Ingredients
Poblano Chiles
Mexican Cheese (Casero)
Unbleached flour
3 Eggs
Instructions
1. Toast the poblanos over the open flame of your stove top or on a comal. The outside will look a little burnt and toast.
2. Place the toasted poblanos into a ziplock bag while they are still warm and cover with napkins (inside the bag). Let steam for a few hours.
I toasted mine at around 8 a.m. and left them in the bag until it was time to cook dinner.
3. After they have steamed for a few hours, take them out of the bag and peel off the burnt skin.
4. Make a small incision at the top where the stem is and insert the cheese. Add as much cheese as you want.
5. In a small bowl, whip 3 egg whites until they are light, fluffy, and foamy. Once they are foamy, add in the yolks and whip them in.
6. In another plate or shallow bowl, add the flour. This is for coating the poblanos.
7. Coat the poblanos into the flour. Make sure they are fully covered in flour.
8. Once they are fully coated, put the poblanos into the whipped eggs.
9. Fry them in a pan with vegetable oil
10. Serve with tomato sauce or however you want.
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