Poblano peppers stuffed with cheese, dipped in egg batter, fried, and served with tomato sauce.
90 gMonterey Jack
2 eggsChicken eggs
240 gPoblano Pepper
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50 gOnion
2 clovesGarlic
0.5 cupFlour
160 gTomato Sauce
0.25 cupCooking oil
To tasteSalt
To tasteBlack Pepper
Roast poblano peppers at 220°C / 425°F until blistered, then peel and slit them open.
Stuff the peppers with Monterey Jack and close them carefully.
Separate and beat chicken eggs, then fold into a light batter with flour, salt, and black pepper.
Dip stuffed peppers in batter and fry in cooking oil until golden.
Simmer tomato sauce with onion and garlic, then spoon it over the fried peppers.