3 - 4 Large Poblano Peppers
1/2 lb. Shredded Monterey Jack Cheese
1/2 lb. Monterey Jack Cheese for stuffing
3 Eggs
1 Tbsp. Water
3 Tbsp. Flour
1/2 Tsp. Salt
Flour for dredging
Oil for Frying
Ranchero Sauce:
2 medium Chopped Onions
2 medium Chopped Garlic Cloves
1 medium Chopped Bell Pepper
14 oz. can of Italian Plum Tomatoes
6 oz. can of Chicken Broth
Procedure:
1. First Roast Poblano Peppers by putting them under the broiler, on top of a cast iron skillet or on the barbecue until the skin bubbles up and blackens.
2. Turn Chiles over and repeat until the whole chili is blackened. Immediately put into a plastic bag and pop into the freezer for 10 minutes. Remove from freezer and put on rubber gloves. Remove bubbled and blackened skin from Chiles.
3. Make a 1-inch slit near the top of the Chili and remove the seeds from inside. Stuff Chili with a slice of cheese, leaving about a 1/2 space at bottom of Chili for cheese to expand as it melts. 4. Dredge Chiles in flour and set aside while preparing Ranchero Sauce.
Ranchero Sauce:
1. In a medium skillet, sauté the chopped onion and chopped garlic over medium heat. Cook until soft; do not let the mixture brown. When soft add the chopped bell pepper and continue to cook until the pepper is just tender, but still crunchy.
2. Remove the tomatoes from the can and tear them into pieces. Add the shredded tomatoes to the mixture in the skillet. Add the liquid from the tomatoes along with an equal amount of chicken broth.
3. Simmer the mixture for 30 to 45 minutes or until the sauce is the consistency, you desire. Makes about 2-1/2 cups.
Egg Coating:
1. Separate 3 eggs, placing the egg whites in a medium size clean bowl, and the egg yolks in a separate bowl. Beat the egg whites with an electric mixer until they form soft peaks.
2. Beat egg yolks with 1 tablespoon of water and 3 tablespoons of flour and 1/2 tsp. salt until thick and creamy. Gently fold into the egg whites.
To Cook:
1. Heat about 1-1/2 inches of oil in a wide frying pan over medium heat.
2. Place about 2 tablespoons of the batter on a small plate. Place one stuffed Chili into the fluffy batter and top with a tablespoon of batter. Smooth to coat Chili. Gently slide into the hot oil, making sure the Chili is covered on the top with the batter. I usually put 2 or 3 in the skillet at the same time.
3. Splash a bit of the hot grease on top of the batter on top of each Chili in the skillet to cook the top a little while the bottom browns. Turn the Chiles over with a pancake turner to cook the other side.
4. Cook about 3-4 minutes per side. (They cook fast). Drain on paper towels. Then place on platter. Serve with Ranchero Sauce and top with shredded cheese.
SPECIAL NOTE: This recipe looks way more complicated than it is and it's DEFINATELY worth the effort if your a fan of Mexican meals! ;-)
