6 Poblano chiles, roasted, peeled, seeded, and deveined
100 panela cheese
1 tablespoon flour
4 eggs
2 cups vegetable oil
Preparation
1h
0 mins
Low
Blend the tomato, chicken broth, onion, and garlic until you achieve a smooth mixture; pour it into a pot. Bring it to a boil over medium-high heat; cover the pot. Cook it over medium-low heat, maintaining a gentle simmer for 15 minutes, stirring occasionally.
Stuff each chili with 1 slice of cheese; fold the long sides of each chili inward to completely enclose the cheese. Secure them with a toothpick.
Spread flour on a plate and coat each one, turning them to cover; gently shake off the excess flour.
Heat the oil in a skillet over medium-high heat. Meanwhile, beat the egg whites until soft peaks form. Add the yolks. Beat them on low speed just until mixed.
Dip a chili in the egg mixture, turning it to coat well.
Allow the excess batter to drain and carefully add the chili to the hot oil.
Repeat with the other chiles. Cook them for 1 to 2 minutes on each side or until golden, turning them once.
Place them on paper towels to remove excess grease.
Place a chili on a plate and pour hot sauce on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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