Cheese-Stuffed Poblanos with Tomato Sauce

Cheese-Stuffed Poblanos with Tomato Sauce
Photo by Romulo Yanes

Ingredients

  • 4 large fresh poblano chiles (1 pound)
  • 3 cups corn oil or other vegetable oil
  • 2 tablespoons corn oil or other vegetable oil
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • ½ pound Monterey Jack cheese, coarsely grated
  • 1 ½ pounds tomatoes
  • + 8 more ingredients
    • white rice
    • 1 tablespoon distilled white vinegar
    • ¼ cup white onion
    • 1 deep-fat thermometer
    • 1 cup water
    • 2 large garlic cloves
    • ¼ cup all-purpose flour
    • 4 large eggs

Roast chiles on their sides on racks of gas burners (1 or 2 per burner) over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover, then let...

View full recipe at Epicurious

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