Cheese-Stuffed Poblanos with Tomato Sauce

Name: Cheese-Stuffed Poblanos with Tomato Sauce
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters corn oil or other vegetable oil; 4 larges eggs, separated; 59 milliliters all-purpose flour; 2 larges garlic cloves; 591 milliliters 1/2 pound Monterey Jack cheese, coarsely grated; 1 teaspoon dried oregano (preferably Mexican); 454 grams large fresh poblano chiles; 4 servings Accompaniment: white rice; 1 teaspoon sugar; 680 grams tomatoes, coarsely chopped; 237 milliliters water; 1 Tbsp distilled white vinegar; 59 milliliters chopped white onion

Cheese-Stuffed Poblanos with Tomato Sauce is If you have corn oil, garlic cloves, tomatoes, and a few other ingredients on hand, you can make it. To use up the white distilled vinegar you could follow this main course with the Mini Strawberry Pavlovas as a dessert. From preparation to the plate, this recipe takes around 5 hours.

Instructions

Roast chiles on their sides on racks of gas burners (1 or 2 per burner) over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover, then let stand 20 minutes.

Ingredients you will need

Chili Pepper

Equipment you will use

Broiler Pan

Tongs

Bowl

Purée all sauce ingredients except oil with 11/4 teaspoons salt in a blender until smooth, then strain through a medium-mesh sieve into a bowl, pressing on solids, then discarding them.

Ingredients you will need

Sauce

Salt

Cooking Oil

Equipment you will use

Blender

Sieve

Bowl

Heat oil in a deep 12-inch heavy skillet or heatproof casserole (preferably one that can go to the table) over medium-high heat until it shimmers. Carefully pour in sauce and simmer gently, stirring occasionally, 10 minutes (sauce should still be thin). Season with salt.

Ingredients you will need

Sauce

Salt

Cooking Oil

Equipment you will use

Frying Pan

Carefully rub off skins from chiles, leaving stems attached.

Ingredients you will need

Chili Pepper

Dry Seasoning Rub

Cut a slit lengthwise in each chile with kitchen shears, then carefully cut out seedpod (including attached ribs) without tearing chile (hotter chiles smell stronger when cut). Wipe chiles clean with a paper towel if necessary.

Ingredients you will need

Chili Pepper

Ribs

Equipment you will use

Paper Towels

Stuff chiles with cheese and enclose filling by overlapping slit slightly if possible, then transfer to a plate. (Use a toothpick to mark any hotter chiles if desired.)

Ingredients you will need

Cheese

Chili Pepper

Equipment you will use

Toothpicks

Heat 1/2 inch oil in another 12-inch heavy skillet over medium heat until it registers 360°F on thermometer.

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

While oil heats, beat egg whites with 1/8 teaspoon salt using an electric mixer until they just hold stiff peaks.

Ingredients you will need

Egg Whites

Salt

Cooking Oil

Equipment you will use

Hand Mixer

Whisk yolks with 1/8 teaspoon salt in a large bowl, then gently fold in whites.

Ingredients you will need

Egg Yolk

Salt

Equipment you will use

Whisk

Bowl

Put flour in a fine-mesh sieve and dust chiles, turning them to lightly coat all sides.

Ingredients you will need

Chili Pepper

All Purpose Flour

Equipment you will use

Sieve

When oil is ready, dip chiles, 1 at a time (hold chile by stem), in egg coating, spooning it over chile to cover completely, then fry, turning once, until golden on all sides (lap oil over any lighter areas), 4 to 5 minutes.

Ingredients you will need

Chili Pepper

Dip

Egg