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Instructions:
In a bowl, combine the cheeses and toss to mix.
Make a lengthwise slit in each chili and remove
the stem, seeds and ribs. (To roast and peel
fresh chiles, see the note below) Mold 1/2
cup of the cheese mixture into a torpedo shape
and place it inside a chili. Fold the chili around
the cheese to enclose it completely and set aside
while filling the remaining 7 chilies in the same
way,
Preheat
oven to 350 degrees. Spread the flour on a plate
or other flat surface. Then, in a wide bowl, whisk
the eggs until foamy, approximately 3-5 minutes.
Then, whisk in the salt and pepper and set aside.
In
a wide cast-iron frying pan over medium heat,
add the vegetable oil to a depth of 1 inch and
heat until almost smoking. Dip one chili at a
time into egg bath and coat with flour patting
off and excess. Cook no more than 2 chili’s
at a time in the hot oil to ensure nothing gets
burned. Fry until lightly browned. Flip and brown
the other side ensuring an even color on both
sides. Using a slotted spoon, transfer the chile’s
to a paper towel-lined baking sheet to drain off
excess oil. Repeat process until all chiles are
cooked.
When
all the chilies have been browned and drained,
remove the paper towel and place the baking sheet
in the oven until the cheese at the center of
each chile has melted.
To
serve, coat one half with chile sauce, place 2
chilies on each plate and spoon a dollop of crema
or sour cream on the top, if desired. Serve immediately.
Serves
4
Special Notes:
1.
Roasting fresh chile’s develops their flavor,
gives them a softer texture and enables their
thin indigestible skins to be peeled off. To roast
a chile’, hold it with a tong or a fork over
a gas stove burner set to a medium flame. Turn
it until its skin is evenly blackened and blistered,
approximately 5-10 minutes. An alternative method
is to cook the chile’ on a dry comal or a
heavy skillet over medium heat, turning occasionally,
until evenly blackened (10-15 minutes). Cover
with a damp cloth or seal in a heavy plastic or
paper bag for 10-15 minutes, then hold under a
light stream of cold running water and peel off
the skin.
2. All Poblano Chiles vary in hotness. The only
way to test their heat is to taste one. These
stuffed chiles can be made and refrigerated up
to a day ahead. If the cheese filling is to rich
for you, add more vegetables such as corn, peas
or potatoes.
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