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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is my mom's recipe, a little modified. My family prefers Queso Fresco, but my wife and I prefer Chiuahua Cheese (it's melty, as opposed to queso fresco, which is crumbly). My mom also does not use the tomato sauce I use. I also have to make my mexican rice when I make this. It's a must! Ingredients:
4 poblano peppers, roasted, peeled and seeded |
3 eggs, seperated |
3 -4 ounces chihuahua cheese |
oil, for frying |
1 (28 ounce) can whole canned tomatoes |
1 medium onion |
4 garlic cloves |
3 tablespoons olive oil |
1 cup chicken broth |
1 teaspoon salt |
Directions:
1. Preheat oil in large pan.
2. Make sauce by mixing everything in blender. Transfer to saucepan to warm.
3. Once peppers are roasted, seeded, and peeled, stuff with cheese and hold pepper together with toothpick.
4. With mixer, beat egg whites until foamy, once foamy, slowly add yolks.
5. Dip stuffed peppers into egg mixture.
6. Fry until brown on both sides.
7. Serve topping with sauce.
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