C’est Ingredients:
For the Peppers:
- 6 large poblano chiles
- 1 cup Monterey Jack, Oaxaca, or mozzarella cheese, shredded (or cooked picadillo beef if you prefer)
- Toothpicks (for sealing)
For the Batter:
- 4 large eggs, separated
- ½ cup all-purpose flour
- Pinch of salt
- Vegetable oil, for frying
For the Tomato Sauce:
- 4 ripe tomatoes, roasted or boiled and peeled
- ¼ onion, chopped
- 2 garlic cloves
- 1 cup chicken broth or water
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions:
1. Roast the Poblanos
- Place the poblano peppers directly over a gas flame or under the oven broiler.
- Roast until the skin is blistered and blackened on all sides (about 7–10 minutes).
- Transfer to a bowl, cover with plastic wrap or a kitchen towel, and let steam for 10 minutes.
- Peel off the charred skin gently without tearing the peppers.
- Make a small slit down one side and carefully remove the seeds and membranes.
2. Prepare the Filling
- Stuff each chile with cheese (or meat mixture), leaving some space so it can close easily.
- Close the slit with a toothpick if necessary to keep the filling from spilling out.
3. Make the Batter
- Separate the egg whites and yolks.
- In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Gently fold in the egg yolks until just combined.
- Lightly dust the stuffed chiles with flour, shaking off any excess — this helps the batter stick.
4. Fry the Chiles
- Heat about 1 inch of oil in a skillet over medium heat.
- Dip each stuffed chile into the batter, coating evenly.
- Fry until golden brown on both sides (about 2–3 minutes per side).
- Drain on paper towels.
5. Make the Tomato Sauce
- Blend tomatoes, onion, and garlic with 1 cup of broth or water until smooth.
- Heat 2 tablespoons oil in a pan, pour in the sauce, season with salt and pepper, and simmer for 10–15 minutes until slightly thickened.
6. Serve
- Pour the warm tomato sauce over the fried chiles or serve it on the side.
- Garnish with chopped cilantro, crumbled cheese, or shredded lettuce.
Serving Suggestions
Serve with:
- Mexican red rice
- Refried beans
- Warm tortillas or crusty bread
Tips & Variations:
- For a lighter version, you can bake the chiles instead of frying them.
- Add shredded chicken, tuna, or beef picadillo as the filling for heartier results.
- Freeze the roasted, peeled peppers for later — they keep well!
Benefits:
- High in vitamin C and antioxidants from poblanos and tomatoes.
- Balanced meal with protein, fiber, and healthy fats when paired with rice and beans.
- Comforting, traditional dish that connects you with Mexican heritage and home-style cooking.
