5largemeaty tomatoesuse 28 oz canned whole tomatoes if fresh are out of season
2 teaspoonssalt
1cupmozzarella or queso cheese
4eggsSeparated into whites and yolks
⅛cupflouruse almond flour if low carb
½cuprefined olive oilor any oil with high smoke point
Instructions
Place poblanos on a sheet pan and broil on high, turning over as they blister. This takes about 5-10 minutes.When blistered on both sides place in a sealed plastic container or a ziplock bag to “sweat” for about 10 minutes.
8 large poblano peppers
While the peppers are sweating, puree the onion, garlic, tomatoes and salt in a blender. Add some water (1/2 to 1 cup) to get a liquid sauce.Add the sauce to a large pot and bring to a boil, then immediately decrease heat to a low simmer.
1 onion, 2 cloves garlic, 5 large meaty tomatoes, 2 teaspoons salt
When peppers are cool enough to handle, remove the peels from the peppers being careful not to tear them. Use a knife to slit open lengthwise and use your fingers to gently remove the seeds.Inside each pepper, place about 2 Tablespoons of the cheese and close the pepper around the cheese. You can use a toothpick to help it stay closed if you want. Do not overstuff your peppers or they will burst and lose their filling in the pot
1 cup mozzarella or queso cheese
In a stand mixer with the whisk attachment, whip the egg whites for 3-5 minutes, until they form stiff peaks and then whip in 2 of the yolks. You want them pretty stiff and foamy.
4 eggs
Heat the oil in the skillet over medium high heat. Set out the egg whites in a bowl, and the flour in another bowl.Gently dip each stuffed chile into the whipped egg, making sure that both sides get well coated (use a spatula to spread the egg onto the top side). Then dip the chile into the flour.Lower the battered chile into the hot oil and fry for a couple minutes per side, flipping them carefully. The chile is done when it turns golden and puffs up.Remove the chiles with a slotted spoon and gently lower into the pot of tomato sauce. They should be able to hold their shape in the pot.
1/2 cup refined olive oil, 1/8 cup flour
Raise the heat of the tomato sauce and simmer the chiles in the sauce for 5-10 minutes or until hot. They can simmer on low heat for longer without overcooking them.
Video
Notes
** Dried ancho peppers can be used in place of the fresh poblanos for a more smoky flavor. Just reconstitute the peppers in hot water for about and hour and proceed with the directions above.**Want more like this? Subscribe to our Sunday newsletter to get recipes, gardening guides and diet help. Let’s go from Inspiration to Done!If you enjoy all types of Mexican food, check out this category of ALL Mexican recipes, where you will find over 40 Mexican recipes, from casual, to low carb, to fancy.See this post to learn more about the similarities and differences between Low Carb, Slow Carb and Keto diets.