Cheese-Stuffed Poblanos in Egg Batter with Tomato Broth

What you need

• 4 large poblano chiles, with stems
• 250 g (9 oz) Oaxaca cheese, or Monterey Jack, cut into 4 thick sticks
• 4 plum tomatoes
• 1/4 white onion
• 2 cloves garlic
• 250 ml (1 cup) water
• 1 tbsp olive oil, for the sauce
• 1 1/2 tsp salt, divided
• 1 pinch black pepper
• 4 large eggs, separated
• 50 g (1/3 cup) all-purpose flour
• 500 ml (2 cups) vegetable oil, for frying, enough for 1.5 cm in the pan
• 1 handful fresh cilantro, chopped

Method

Restated from the original video

1. 1

   Roast the poblanos over a gas flame, under a hot grill or on a dry griddle, turning, until the skin blisters and blackens on all sides, 8-10 min.

2. 2

   Put them in a bowl, cover tightly and leave to steam for 15 min.

3. 3

   Meanwhile, blend the tomatoes, onion, garlic, water, half the salt and the pepper until smooth.

4. 4

   Heat the olive oil in a saucepan over medium heat, pour in the tomato mixture and simmer, stirring now and then, until slightly thickened, 15 min. Keep it warm.

5. 5

   Peel the skins off the poblanos. Cut a slit along one side of each, keep the stem on and pull out the seeds and veins.

6. 6

   Push a stick of cheese into each chile and pin the opening shut with a toothpick.

7. 7

   Beat the egg whites with a pinch of the salt until they hold stiff peaks. Beat in the yolks one at a time until just combined.

8. 8

   Mix the flour with the remaining salt on a plate.

9. 9

   Heat the vegetable oil in a wide frying pan, about 1.5 cm (1/2 in) deep, to 180 °C (350 °F).

10. 10

    Dust each chile all over with the flour and tap off the excess. Dip it into the egg batter until fully coated.

11. 11

    Lay 2 chiles at a time in the hot oil, seam side up, and fry until puffed and golden, 2-3 min. Turn carefully and fry the other side, 2-3 min, until the cheese inside has melted.

12. 12

    Drain the chiles on paper towels and remove the toothpicks.

13. 13

    Spoon the warm tomato sauce into shallow bowls, set a chile on top, scatter with the cilantro and serve right away.

Imported from tahiriflowers.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.