Poblano Chiles Stuffed with Cheese
- For Sauce:
- 3 tablespoons olive oil
- 1 onion, minced
- 2 carrots, peeled and thinly sliced
- 10 tomatoes, roasted, peeled, seeded and chopped
- 1/2 cup white cider or vinegar
- 3 tablespoons sugar
- 2 tablespoons oregano
- For Chiles:
- 16 poblano chiles, toasted, skinned and deveined
- 14 oz queso fresco, farmer's cheese or mild feta, crumbled
- flour, for dusting
- 5 eggs, seperated
- 1/2 cup vegetable oil
FOR SAUCE: Heat the oil in a saucepan and saute the onion until translucent along with the carrots. Add the tomatoes, vinegar and sugar, and simmer for approximately 10 minutes. Stir in the oregano, season to taste with salt and pepper and cook for a further 10 minutes, or until the tomatoes have cooked down.
FOR CHILES: Stuff the chiles with the cheese and close, overlapping the sides slightly. Dust with flour.
Beat the egg whites until stiff. Beat the yolks with a pinch of salt and fold together with the egg whites to make a better batter. Dip the stuff chiles in the batter and fry in very hot oil until golden.
Place the chiles in a serving dish and pour the tomato sauce over the top; serve.