• 6 poblano chilies

  • 1 recipe of corn stuffing
  • 3 eggs, separated
  • ½ cup AP flour
  • vegetable oil as needed for frying
  • To taste season with sea salt, ground coriander & pepper


Roast the chilies over open flame or inside 400°F oven. When charred, remove and place peppers into plain paper bag to sweat. When cool enough to handle, remove the skin and carefully cut a slit in the side of each chili and remove seeds and white membranes.

Depending on size of peppers, fill each with 2-4 tablespoons tamale/cheese filling mixture. Set aside.

Beat egg yolks with 1 Tablespoon water. In separate container, beat the egg whites and 1 teaspoon salt until stiff. Fold whites into the egg yolks gently until blended.

For frying: Thoroughly dry off each filled pepper. Dip into flour, coating well. Dip into egg mixture. Place in pre-heated skillet over medium heat with about 1 inch vegetable oil.  When brown on one side turn. Place on paper towel then serve with tomato sauce, if using.
Adjust seasoning with salt pepper and coriander.

Tomato Sauce: Place 1 diced onion in small sauce pan until lightly browned and translucent. Add 4 cloves garlic sliced, Add 2 cups roasted fresh tomatoes and combine. Blend with stick blender and heat sauce. Season with Salt pepper and coriander. Hold warm until needed.


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