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poblano chiles tomatoes garlic onion salt freshly ground black pepper cheese pecans flour egg whites vegetable oil
Viewed: 41 - Published at: 10 years agoIngredients
- 4 poblano chiles, roasted, peeled, slit lengthwise down 1 side and seeded
- 6 tomatoes
- 2 garlic cloves
- 1/2 chopped onion
- Salt
- Freshly ground black pepper
- 2 cups fresh Requezon (Mexican) cheese
- 1 cup finely chopped pecans
- All-purpose flour, for dusting
- 8 egg whites
- 1 1/2 cups vegetable oil
Method
- Roast chiles over a gas flame, constantly turning so that the skin is charred evenly.
- Transfer the chiles to a plastic bag and tie closed, allowing the chiles to stem, until cool to the touch.
- Pull the charred skin off by hand.
- Once peeled, slice lengthwise removing seeds and veins.
- Boil the tomatoes for about 5 minutes.
- Take off the skin and place into a blender with garlic, onion, salt and pepper, to taste.
- Pulse until thoroughly combined.
- Bring to boil over medium heat and keep warm until ready to serve.
- Combine the Requezon cheese, chopped pecans and salt and pepper, to taste, in a bowl.
- Place 1/2 cup of cheese mixture inside each of the chiles, and roll the flesh entirely to close around the cheese.
- Spread the flour on a plate and dip/roll the chiles in the flour for an even coating.
- Beat the egg whites until stiff.
- Heat the oil to a temperature of about 360 to 375 degrees F.
- Dip the chiles in the egg whites, coating evenly.
- Fry until golden brown.
- Drain on paper towels.
- Transfer the chiles to a plate.
- To serve, coat the chile in the salsa.
