Ingredients:

  • 6 large Poblano peppers
  • 8 oz Oaxaca cheese
  • 4 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup milk
  • 2 cups tomato puree
  • 2 cloves garlic, minced
  • 1/2 white onion, finely diced
  • 1 cup vegetable broth
  • 1 tsp salt
  • 1 tbsp vegetable oil for sautéing
  • 2 cups vegetable oil for frying

Instructions:

  1. Roast the poblano peppers under a broiler or over an open flame, turning frequently until the skin is blistered and well-browned.
  2. Immediately place the hot peppers in a Ziploc bag and seal for 10 minutes to steam.
  3. Gently rub the skins off with your fingers, make a small slit down the side of each pepper, and carefully remove the seeds.
  4. Slide a strip of Oaxaca cheese into each pepper, filling them about 3/4 of the way.
  5. Pat the stuffed peppers completely dry with a paper towel.
  6. Separate the 4 large eggs; beat the egg whites in a mixing bowl until stiff peaks form.
  7. In a separate bowl, whisk the egg yolks with 1/2 tsp salt, 1/4 tsp black pepper, and milk, then fold in the flour until a smooth paste forms.
  8. Gently fold the beaten egg whites into the yolk mixture using a spatula; do not overmix.
  9. Dip each stuffed pepper into the batter, ensuring it is fully coated.
  10. Heat vegetable oil in a skillet over medium heat. Fry the peppers in batches if they don't fit in one layer for 2-3 minutes per side until golden-brown.
  11. In a separate pot, sauté the diced onion and minced garlic in 1 tbsp vegetable oil until translucent.
  12. Stir in the tomato puree, vegetable broth, and 1 tsp salt, and simmer for 10 minutes until the sauce thickens slightly.
  13. Gently place the fried peppers into the sauce for 2 minutes to warm through before serving.