Cheese-Stuffed Poblano Peppers in Spiced Tomato Broth
Savor the flavors of these delightful Cheese-Stuffed Poblano Peppers in a rich Spiced Tomato Broth. The dish features tender poblano peppers filled with gooey Monterey Jack cheese, coated in a light batter, and baked to perfection. Serve over a pool of aromatic tomato sauce for a truly satisfying meal.
Ingredients
| 2 | diced white onions |
|---|---|
| 3 | tablespoons lard |
| 2 | (28 ounce) cans canned tomatoes with juice, undrained and pureed |
| 1⁄2 | teaspoon cinnamon |
| 1 | teaspoon black pepper |
| 2 | cups chicken stock |
| 8 | poblano peppers, peeled, seeded and slit |
| 1 | lb monterey jack cheese |
| vegetable oil (for frying) | |
| 48 | inches skewers |
| 6 | large eggs, separated (cold) |
| 1⁄2 | teaspoon salt |
| 2 | tablespoons flour |
| flour (for dredging) | |
| cilantro (to garnish) |
Instructions
| 1. | Heat lard in a pan and sauté diced onions until browned. |
|---|---|
| 2. | Stir in pureed tomatoes, cinnamon, and black pepper. Cook until the sauce thickens. |
| 3. | Pour in chicken stock, simmer partially covered for 45 minutes. |
| 4. | Prepare poblano peppers by removing seeds and stuffing with Monterey Jack cheese, securing with skewers. |
| 5. | To make the batter, beat egg whites with salt until stiff peaks form. Gradually add egg yolks, then flour, mixing well. |
| 6. | Dust stuffed peppers with flour, dip in batter, and fry in oil at 350°F (180°C) until golden brown. Baste with hot oil. |
| 7. | Once fried, remove skewers, place on a baking sheet, and bake at 400°F (200°C) for 15 minutes. |
| 8. | Serve by placing a ladle of spiced tomato broth in a bowl and topping with a cheese-stuffed pepper. |
| 9. | Tip: For easy peeling of the peppers, briefly deep fry them in oil before stuffing. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 431.8 kcal |
| Protein | 24.3 g |
| Fat | 28.1 g |
| Carbohydrates | 23.8 g |
| Fiber | 6.3 g |
| Sugar | 7.3 g |
Published on Jul 30, 2024 by Luminița