Author: Dani Lind
Recipe type: Main Dish
- 4-5 poblano peppers
- 1 small cippolini onion, thinly sliced
- 4 oz. Monterey jack or queso blanco cheese, cut into long sticks
- 5 roma tomatoes
- 1 medium onion
- 4 cloves garlic
- 1 jalapeno, seeds removed (optional)
- 1 tsp. marjoram
- ⅛ tsp. ground cloves
- pinch of sugar & salt
- 2 Tbsp. oil
- 1 c. chicken broth
- optional, if you want chiles breaded & fried:
- 4 eggs, separated
- 1 c. flour
- oil for frying
- Roast poblanos, either over gas burners or in the broiler, turning, until skin is blistered & blackened all over.
- Place in a bowl with a lid & set aside for 10 minutes to steam and cool.
- Remove blackened skin under cool running water.
- Make a slit down half of each chile, starting at the stem end.
- Carefully remove seeds (you may want to wear gloves to prevent chile-burn) & stuff each pepper with ¼ of the cheese & sliced onions.
- You can close the opening with a toothpick if you wish.
- Meanwhile, make the sauce
- Combine all ingredients except the oil and broth in a blender & blend until smooth.
- Heat oil in a medium skillet & add sauce.
- Simmer over medium heat for about 10 minutes, stirring occasionally.
- Add broth & simmer for another 10 minutes or so.
- At this point you can leave chiles as is & simmer them in the sauce until cheese is melted (a healthier alternative), or you can bread and deep fry them (even more delicious & authentic):
- Beat egg whites until stiff.
- Fold in yolks and a pinch of salt.
- Roll each chile in a pan with the flour until coated.
- Tap off excess flour.
- Dip into the egg mixture. Heat ¼” of oil to 365 degrees.
- Slide each chile into hot oil & fry until golden brown, then carefully flip to fry other side. Drain on paper towels, then simmer in sauce for 5 minutes & serve with warmed corn tortillas.