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.

Jul 30, 2024