A delightful Mexican-inspired dish featuring stuffed poblano peppers in a rich tomato sauce.
Roast the poblano peppers over an open flame or under a broiler until the skins are charred.
Place the roasted peppers in a sealed bag for 10 minutes to make peeling easier.
Peel the charred skin off the peppers, then make a small slit to remove the seeds.
Be gentle to avoid tearing the peppers.
Stuff each pepper with shredded cheese and set aside.
Use a spoon to evenly distribute the cheese inside the peppers.
In a saucepan, sauté chopped onion and minced garlic in a bit of oil until fragrant.
Cook over medium heat to avoid burning the garlic.
Add canned tomatoes, ground cinnamon, and black pepper to the saucepan. Simmer until thickened.
Stir occasionally to prevent sticking.
Beat the egg whites in a mixing bowl until stiff peaks form, then gently fold in the yolks and flour.
Ensure the bowl is clean and dry for the best results.
Dust the stuffed peppers with flour, then dip them into the batter.
Shake off excess flour before dipping into the batter.
Fry the coated peppers in hot oil until golden brown on all sides.
Turn the peppers carefully to avoid breaking the batter.
Place the fried peppers on a baking sheet lined with parchment paper and bake at 400°F for 10 minutes.
This step ensures the cheese inside is fully melted.
Serve the peppers on a plate with a generous ladle of tomato sauce and garnish with fresh cilantro.
Warm the sauce before serving for the best flavor.
Continua nella nostra app per un'esperienza migliore
