Stuffed Poblano Peppers with Cheese

Ingredients

• 4 piece Poblano peppers
• 200 g Oaxaca cheese
• 400 g Tomatoes
• 1 piece White onion
• 2 clove Garlic
• 1 piece Chipotle pepper
• 4 piece Eggs
• 30 g Wheat flour
• 3 tbsp Peanut oil
• 200 ml Vegetable broth
• 10 g Fresh cilantro
• 1 tsp Salt
• 50 ml Sour cream

Instructions

1. Step 1

   Char poblano peppers directly over a flame until completely blackened. Place in a plastic bag for 5 minutes.

2. Step 2

   Gently peel the peppers under warm running water and remove the seeds while preserving the stem.

3. Step 3

   Stuff each pepper with Oaxaca cheese cut into sticks.

4. Step 4

   Prepare the sauce: blend tomatoes, onion, garlic, and chipotle. Strain and simmer for 8 minutes with broth.

5. Step 5

   Whip egg whites until stiff peaks form, then gently fold in the yolks and a little flour.

6. Step 6

   Heat the oil. Dip each stuffed pepper in the batter, then fry 3-4 minutes on each side until golden.

7. Step 7

   Arrange peppers on plates, pour sauce around them, and garnish with sour cream and cilantro.