Ingredients:

  • 4 large Poblano peppers
  • 8 oz Oaxaca cheese
  • 2 tbsp vegetable oil
  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1 cup vegetable oil
  • 3 medium Roma tomatoes
  • 2 cloves garlic
  • 1/4 cup white onion
  • 1 cup vegetable broth
  • 1 tsp salt
  • 1 tbsp olive oil

Instructions:

  1. Roast the poblano peppers under a broiler or over an open flame until the skin is blistered and blackened.
  2. Place charred peppers in a sealed bag for 10 minutes to steam; gently rub off the charred skin and make a vertical slit to remove seeds and membranes.
  3. Fill the cavity of each pepper with strips of Oaxaca cheese and secure the slit with a toothpick if necessary.
  4. Dredge each stuffed pepper in flour, shaking off any excess.
  5. Separate the eggs; beat egg whites to stiff peaks in a clean bowl, then gently fold in the yolks, salt, and white pepper.
  6. Dip the floured peppers into the egg batter and fry in vegetable oil over medium heat until the crust is golden brown and mahogany-colored.
  7. Prepare the Salsa Ranchera by sautéing diced onion and minced garlic in olive oil, adding chopped Roma tomatoes and vegetable broth, and simmering until thickened.