- 6 poblano chiles
- 1 cup monterrey jack cheese, cubed
- 1/2 cup flour
- 3 eggs
- 1 tbsp water
- 1/4 tsp salt
- 2 cups lard or vegetable oil for frying (more if needed)
Toast chiles on hot griddle on all sides until skins begins to blister. Place in plastic bag, seal bag, and allow chiles to steam for 20 minutes. Peel chiles, and discard skins.
Slit chiles lengthwise 1/4 inch from stem to 1/4 inch from tip. Remove seeds and piths; leave stem intact. Place equal amounts of cheese in chiles. Roll stuffed chiles in flour. Set aside.
Separate eggs; beat whites until stiff. Beat yolks with water and salt; fold into whites Heat lard or oil in skillet over medium heat. Dip chiles into egg mixture.
Fry until light golden brown. Drain.
Thanks to: Homestyle Mexican Cooking, by Ida Romo.