Ingredients:

  • 6 large poblano peppers (450g)
  • 2 tbsp vegetable oil (30ml)
  • 12 oz Queso Oaxaca, shredded (340g)
  • 1/4 tsp salt (1.5g)
  • 1/4 tsp ground cumin (1g)
  • 4 large eggs, separated
  • 1/2 cup all-purpose flour (65g)
  • 1/2 tsp salt (3g)
  • 1 cup vegetable oil (240ml)
  • 2 cups tomato sauce (480ml)
  • 1 cup chicken broth (240ml)
  • 2 cloves garlic, minced (6g)
  • 1 tsp dried oregano (2g)
  • 1/2 tsp salt (3g)

Instructions:

  1. Place the 6 poblano peppers directly over a gas flame or under the broiler, turning frequently until the skin is charred and blistered all over.
  2. Immediately place the hot peppers in a sealed plastic bag or a covered bowl for 10 minutes to steam.
  3. Gently rub the charred skin off with your fingers, then carefully slice a slit down the side of each pepper and shake out the seeds.
  4. In a small bowl, mix the 340g shredded Queso Oaxaca, 1.5g salt, and 1g ground cumin.
  5. Gently stuff each pepper with the cheese mixture, leaving about a 1/4 inch space at the top to prevent leaking, and set them on a parchment-lined tray.
  6. Whisk the 4 egg yolks with 3g salt and 65g all-purpose flour until a smooth paste forms.
  7. In a separate clean bowl, beat the 4 egg whites on high speed using a hand mixer until stiff peaks form.
  8. Gently fold the yolk paste into the egg whites using a spatula with a cut-and-fold motion to maintain aeration.
  9. Heat 240ml vegetable oil in a skillet over medium heat until a drop of batter sizzles and rises immediately.
  10. Dip each stuffed pepper into the egg batter until fully coated, then fry for 2-3 minutes per side until the crust is golden brown and crispy.
  11. Transfer the fried peppers to a wire rack or paper towels to drain excess oil.
  12. In a pot, sauté 6g minced garlic in a drizzle of oil, then stir in 480ml tomato sauce, 240ml chicken broth, 2g dried oregano, and 3g salt.
  13. Simmer the sauce on low for 10 minutes until it has thickened slightly.