📝 About This Recipe
Experience the soul of Mexican comfort food with these exquisite poblano peppers, roasted until smoky and stuffed with molten Oaxaca cheese. Each pepper is enveloped in a signature 'soufflé' batter that fries into a crisp, ethereal golden crust. Served atop a vibrant, warm tomato broth, this dish offers a perfect harmony of earthy spice, creamy textures, and satisfying crunch.
🥗 Ingredients
The Peppers
- 6 large Poblano Peppers (straight as possible for easier stuffing)
- 12 ounces Oaxaca Cheese (shredded or cut into long thick batons)
- 1/2 cup All-purpose Flour (for dredging)
The Soufflé Batter
- 5 pieces Large Eggs (separated, at room temperature)
- 1 tablespoon All-purpose Flour (to stabilize the whites)
- 1/2 teaspoon Salt
- 2 cups Vegetable Oil (for frying)
Roasted Tomato Salsa (Caldillo)
- 4 large Roma Tomatoes (halved)
- 1/2 medium White Onion (roughly chopped)
- 2 cloves Garlic (peeled)
- 1 cup Chicken Broth (low sodium)
- 1/2 teaspoon Dried Oregano (preferably Mexican oregano)
👨🍳 Instructions
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1
Roast the poblano peppers over an open gas flame or under a broiler, turning frequently with tongs until the skin is charred and blistered all over (about 5-8 minutes).
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2
Place the charred peppers in a bowl and cover tightly with plastic wrap or a lid. Let them steam for 15 minutes to loosen the skins.
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3
While the peppers steam, make the sauce: Roast the tomatoes, onion, and garlic on a dry skillet over medium-high heat until softened and slightly charred. Blend them with the chicken broth until smooth.
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4
Simmer the blended sauce in a saucepan with oregano and a pinch of salt for 10 minutes over low heat. Keep warm while you prepare the peppers.
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5
Gently rub the charred skin off the peppers using your fingers or a paper towel. Avoid rinsing them under water, as this washes away the smoky flavor.
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6
Carefully make a small vertical slit in the side of each pepper. Reach inside and pull out the seed pod, leaving the stem intact.
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7
Stuff each pepper with roughly 2 ounces of Oaxaca cheese. Do not overstuff, or the pepper will be difficult to seal. Close the slit with a toothpick if necessary.
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8
Dredge each stuffed pepper in 1/2 cup of flour, shaking off the excess. This ensures the egg batter will stick to the smooth pepper surface.
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9
Prepare the batter: In a large, clean glass bowl, beat the 5 egg whites with a pinch of salt until stiff peaks form. They should be firm but not dry.
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10
Lightly beat the egg yolks with 1 tablespoon of flour, then gently fold the yolks into the whites using a spatula until just combined. Do not over-mix, or you will lose the air.
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11
Heat 1 inch of oil in a heavy skillet to 350°F (175°C). Test the heat by dropping a bit of batter into the oil; it should sizzle and float immediately.
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12
One by one, dip a floured pepper into the fluffy egg batter, coating it completely, and carefully lower it into the hot oil.
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13
Fry for 2-3 minutes per side, using a spoon to splash hot oil over the top as it cooks, until the batter is a deep golden brown and the cheese inside has melted.
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14
Drain the cooked peppers on a wire rack or paper towels. Remove any toothpicks before serving.
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15
To serve, ladle a pool of warm tomato sauce onto a plate and place the crispy pepper right on top. Garnish with a drizzle of crema or fresh cilantro.
💡 Chef's Tips
Always use room temperature eggs; they whip to a much higher volume and create a lighter crust. If the peppers are too spicy, soak the deseeded, peeled peppers in a mixture of water, vinegar, and a spoonful of sugar for 20 minutes before stuffing. Don't crowd the frying pan; cooking more than two peppers at a time will drop the oil temperature and lead to greasy batter. Oaxaca cheese is traditional for its meltability, but Monterey Jack or Muenster make excellent substitutes if it's unavailable. For the sturdiest batter, ensure your bowl and beaters are completely grease-free before whipping the whites.
🍽️ Serving Suggestions
Serve with a side of authentic Mexican red rice and refried black beans. Pair with a cold, crisp Mexican lager with a lime wedge to cut through the richness. A fresh Hibiscus (Jamaica) iced tea provides a floral acidity that complements the smoky poblanos. Top with a dollop of Mexican Crema and a sprinkle of salty Cotija cheese for extra depth. Serve immediately while the batter is at its crispest and the cheese is molten.