Chilis Poblanos (1)
Oil, deep fry (3)
Make Broth (35 min) - This can be
done several days ahead.
Prep Chilis - (45 min) -
This can be done one day ahead.
- Make Tomato Broth
- Chop TOMATOES quite small, saving all the juice they're
- Chop ONION small. Crush GARLIC and chop fine.
- Heat Oil in a saucepan and stir in Onion mix. Fry
stirring until garlic starts to show color.
- Stir in Tomatoes including their juice. Stir in all
Seasoning items. Simmer for at least 15 minutes. Simmer
uncovered if needed to get the consistency you want (fairly liquid).
Deep Frying - (45 min)
- Blast CHILIS with your
Propane Torch and rub off
the charred skin under cold running water. Split the chilis down one
side and scrape out the seed mass and ribs. A good thumbnail is the
best tool but a small spoon will work.
- If you are using Poblanos you should probably steam the
Chilis for just a couple of minutes to make them more flexible
and partially cooked - but don't overcook, they should remain very
- Grate CHEESE on the course side of your grater. It will
grate easiest if very cold. I toss it in the freezer compartment
for a while.
- Dry the Chilis carefully inside and out. Stuff them as full
as you can get them and still have them stay closed. Pack the cheese
moderately tight and massage the chilis to arrange it so they close
Finish - (15 min)
- Get everything ready. There must be no hesitation or distractions
during the frying step.
- Set out some Flour in a dish.
- Have a shallow ladle ready for ladling oil over chilis.
- Have a draining rack ready large enough to accommodate all your
- Have ready some means to lift the chilis out of the batter and
into the oil. Tongs are a problem because the chilis are both heavy
and slippery at this point.
- Have ready a slotted turner or similar to lift chilis out of the
oil to the draining rack.
- Separate EGGS into whites and yolks. Make sure there isn't
even a dot of yolk in the whites. Add Salt to the yolks.
- In a deep iron skillet or similar, heat Oil to
350°F/177°C. The skillet needs to be large enough to fit two
chilis with space to work the ladle.
- Beat Egg Whites stiff, then beat in Egg Yolks and
Salt. This batter is a little unstable so it can't be made too
- Working just 2 at a time (see Note-5) roll
Chilis in flour to coat very lightly, shaking off any excess.
Dip Chilis into Egg Batter to coat completely, then set
them into the Hot Oil. Immediately start ladling
oil over the chilis, very gently at first, then vigorously as the
batter stiffens. As soon as the chilis are lightly browned top and
bottom remove them to the draining rack.
- In a sauté pan or buffet casserole, pour in enough of the
Broth to come about half way up the chilis when they are placed
in the pan. Arrange the chilis in the pan and bring up to a simmer.
Simmer until cheese is well softened but not running out. You can poke
a skewer through to see if the center is softened. This will be about
- Ladle some broth on each plate and plunk a chili in it. Serve hot.
Rice is a good accompaniment.