Authentic Mexican Recipes
8 whole Poblano chilies
8 ounces of your favorite cheese
(preferably a Mexican variety from Oaxaca or Chihuahua, but Monterey Jack or Cheddar can also be used)
1 cup flour
Salt, pepper, oregano
Oil for frying
Using a comal or griddle on high heat, brown the chiles on all sides. Turn chiles frequently so they don't burn. You can also broil chiles directly on the center rack in the oven for 10-15 minutes. Do not let chiles overcook. They need be firm enough to fry.
Remove chiles from the heat and place them directly in a sealed plastic bag to steam. Let chiles steam in bag for 5 minutes. Do not oversteam. The chiles need to be firm enough to fry. Remove chiles from bag and peel, leaving the stems intact. Slit chiles lengthwise, remove seeds, and rinse out any remaining seeds.
Place 1 oz of cheese inside each chile. Mix the flour with a small amount of salt, pepper and oregano in a flat plate for dipping. Roll each chili in the flour to lightly coat. Cover the bottom of a large skillet with about 1 inch of oil and heat over high heat for frying.
Separate the eggs. Beat egg whites until stiff peaks form. Stir egg yolks until combined. Gently fold yolks into egg whites. Dip entire chili into the egg until completely coated and shake off any excess.
Immediately put chiles into the hot oil 2 or 3 at a time. Fry until they are golden brown on each side (about 2 minutes). Serve immediately. Garnish with crumbled cheese or cilantro. Serve with your favorite salsa.
Tip: For best results, choose poblano chiles that are deep green and have no blemishes, soft spots or wrinkles.
Yield: 8 servings
Prep Time: 40 min
Cook Time: 15 min