Recipe courtesy of Charlie's Restaurant and Bar
Print
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 4 poblano chiles, roasted, peeled, slit lengthwise down 1 side and seeded
  • 6 tomatoes
  • 2 garlic cloves
  • 1/2 chopped onion
  • Salt
  • Freshly ground black pepper
  • 2 cups fresh Requezon (Mexican) cheese
  • 1 cup finely chopped pecans
  • All-purpose flour, for dusting
  • 8 egg whites
  • 1 1/2 cups vegetable oil

Directions

To roast the chiles:

Roast chiles over a gas flame, constantly turning so that the skin is charred evenly. Transfer the chiles to a plastic bag and tie closed, allowing the chiles to stem, until cool to the touch. Pull the charred skin off by hand. Once peeled, slice lengthwise removing seeds and veins.;

To make the salsa:

Boil the tomatoes for about 5 minutes. Take off the skin and place into a blender with garlic, onion, salt and pepper, to taste. Pulse until thoroughly combined. Bring to boil over medium heat and keep warm until ready to serve.;

For assembly:

Combine the Requezon cheese, chopped pecans and salt and pepper, to taste, in a bowl. Place 1/2 cup of cheese mixture inside each of the chiles, and roll the flesh entirely to close around the cheese. Spread the flour on a plate and dip/roll the chiles in the flour for an even coating. Beat the egg whites until stiff.

Heat the oil to a temperature of about 360 to 375 degrees F.

Dip the chiles in the egg whites, coating evenly. Fry until golden brown. Drain on paper towels. Transfer the chiles to a plate.

To serve, coat the chile in the salsa.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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