This classic shows how the introduction of cheese to the Mexican diet married wonderfully with the milder poblano chili. The Spanish also introduced the technique of frying foods, and its application in the making of this dish highlights the culinary possibilities that arrived with the Spanish.
Ingredients
- 8 Large Poblano Chiles
- 1 lb Quesillo de Oaxaca (if this is unavailable, use Monterey or Pepper Jack cheese), grated
- 1 cup Flour
- ½ tsp Salt
- 4 Egg Whites
- 4 Egg Yolks
- Vegetable Oil (enough to measure ½ inch in the pan you will be using to panfry the chiles approximately 2 cups, depending on the pan)
How to Make It
- Place the vegetable oil in the pan, and heat over a low flame to preheat the oil (you will want the oil to be 350 degree for frying later).
- Roast the chiles over the open flame of the stove burners until they are blackened all over; place them in a container and cover it with plastic wrap right away to steam the chiles.
- Remove the skins from the chiles by rubbing them with your hands (do not run them under water, which will remove the skin and the flavor).
- Using a sharp knife, make a slit from the stem end of each chili to its tip.
- Carefully open each chili and, using a paring knife, slice the membrane just above the seed pod to remove the entire seed pod without removing the top of the chili.
- Pull out any large vein membranes at the chili segmentation lines.
- Stuff each of the chiles with 2 oz of the grated Oaxaca cheese.
- In a small bowl or another appropriate container, sift the flour and salt; mix well.
- In a mixing bowl with a whip attachment (or in a bowl using a whisk by hand), add the egg whites and whip to soft peaks.
- While beating, add the egg yolks and salt; beat them into the egg white mixture thoroughly.
- Turn the heat up under the oil to 350 degree F (do not try to do this in a deep-fat fryer, because the chiles will stick to the baskets).
- Dredge the stuffed peppers in the flour (tapping the peppers to remove any excess flour), and then dip the peppers in the egg mixture, coating them completely with the egg mixture prior to setting them in the now-hot oil.
- Fry the chiles on both sides until slightly golden, and then remove them from the oil and serve immediately.