ok...this took me all afternoon
Poblano peppers in the broiler turned several times until skin is blacken..... about 10 minutes?
place peppers in sealed plastic bag to sweat
once they have sweated a while the skin can be peeled off
meanwhile I browned half pound of ground beef with some chopped onion and garlic(2 cloves)
also started the sauce;
1 can of stewed tomatoes with green chiles
1 onion coarse chopped
one can of low sodium chicken broth
saute onions until clear then add the tomatoes and the broth and simmer until proper consistency (like tomato juice) not thick like salsa about 30 minutes
the beef needs to cool before stuffing in the peppers so i let it sit about an hour
I also shredded some Monterey Jack cheese to add to the stuffing
Some people use Chihuahua cheese and others like cheddar
I used a combo of the ground beef and the Jack cheese. The beef can be skipped entirely if you like.
Make a slit in each pepper lengthwise and remove the seeds and the veins,
leave the veins if you like it hot,
Poblanos can vary in hotness so use your judgment in this (I removed everything)
Stuff the peppers with the beef/cheese combo and use toothpicks to keep the slit closed.
I separated 6 eggs and whipped the whites till nice and stiff and then folded in the yolks. The batter looked like yellow foam at this point.
a light coating of flour on the peppers is needed so the batter will stick.
I put about 1/2 inch of vegetable oil in a large skillet and heated it
It is hot enough when a small piece of batter is put in the oil and it floats
if it sinks...not hot enough
Dip the peppers that were rolled in flour in the egg batter to get a good thick coating on them and place in the hot oil.
turn once during cooking.
While I was cleaning out the peppers I thought I made the slits too large and while skinning them I ripped a couple holes in several, so I thought it was gonna be trouble. The toothpicks held everything together and once they were coated with batter and in the hot oil (slit side up) they kinda sealed up on their own and nothing leaked out.
Serve with the sauce spooned on top of each pepper and some refried beans on the side......heaven
This has been my favorite meal to order when we go out to a Mexican restaurant for many years and I've been afraid to try and make it myself forever....