Directions:
- Roast Chiles: Roast chiles on their sides on racks of gas burners (1 or 2 per burner) over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover, then let stand 20 minutes.
- Make tomato sauce while chiles stand: Puree all sauce ingredients except oil with 1 1/4 teaspoons salt in a blender until smooth, then strain through a medium-mesh sieve into a bowl, pressing on solids, then discarding them.
- Heat the 2 tablespoons oil in a deep 12 inch heavy skillet or heat proof casserole (preferably one that can go to the table) over medium-high heat until it shimmers. Carefully pour in sauce and simmer gently, stirring occasionally, 10 minutes (sauce should still be thin) season with salt.
- Stuff and fry chiles: Carefully rub off skins from chiles, leaving stems attached. Poblano chiles: Cut a slit lengthwise in each chile with kitchen shears, then carefully cut out seedpod (including attached ribs) without tearing chile (Hotter chiles smell stronger when cut). For Anaheim chiles: slice off the top 1/2 inch of stem end including seed placenta and remove any loose seeds. Wipe chiles clean with a paper towel if necessary.
- Stuff chiles with cheese and enclose filling by overlapping slit slightly if possible, then transfer to a plate. (Use a toothpick to mark any hotter chiles if desired).
- Heat 1/2 inch oil in another 12 inch heavy skillet over medium heat until it registers 360°F on thermometer.
- While oil heats, beat egg whites with 1/8 teaspoons salt using an electric mixer until they just hold stiff peaks. Whisk yolks with 1/8 teaspoons salt in a large bowl, then gently fold in whites.
- Put flour in a fine-mesh sieve and dust chiles, turning them to lightly coat all sides.
- When oil is ready,coat chiles, 1 at a time (hold chile by stem or use spoons) in egg batter, spooning it over chile to cover completely; then fry, turning once, until golden on all sides (lap oil over any lighter areas), 4 to 5 minutes. Transfer chiles with a slotted spoon to paper towels to drain.
- Meanwhile, reheat sauce over low heat. Lay chiles in sauce to serve or ladle sauce over individual servings. (makes extra sauce).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 741.85 Kcal (3106 kJ) | ||
| Calories from fat | 371.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.26g | 63% | |
|---|---|---|---|
| Cholesterol | 236.45mg | 79% | |
| Sodium | 385.49mg | 16% | |
| Potassium | 550.18mg | 12% | |
| Total Carbs | 64.59g | 22% | |
| Sugars | 6.71g | 27% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 30.9g | 62% | |
| Vitamin C | 25mg | 42% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.2mg | 7% | |
| Calcium | 486.5mg | 49% | |
| Amount Per 100 g | |||
| Calories | 154.46 Kcal (647 kJ) | ||
| Calories from fat | 77.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.59g | 63% | |
|---|---|---|---|
| Cholesterol | 49.23mg | 79% | |
| Sodium | 80.26mg | 16% | |
| Potassium | 114.55mg | 12% | |
| Total Carbs | 13.45g | 22% | |
| Sugars | 1.4g | 27% | |
| Dietary Fiber | 0.47g | 9% | |
| Protein | 6.43g | 62% | |
| Vitamin C | 5.2mg | 42% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.2mg | 7% | |
| Calcium | 101.3mg | 49% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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