INGREDIENTS

    For Chiles
  • 4poblano peppers, roasted, peeled and seeded
  • 3 eggs , seperated
  • 3-4 ounces chihuahua cheese
  • oil, for frying

    • For tomato sauce

  • 1 (28ounce)can whole canned tomatoes
  • 1 medium onion
  • 4 garlic cloves
  • 3 tablespoons olive oil
  • 1 cup chicken broth
  • 1 teaspoon salt

DIRECTIONS

  1. Preheat oil in large pan.
  2. Make sauce by mixing everything in blender. Transfer to saucepan to warm.
  3. Once peppers are roasted, seeded, and peeled, stuff with cheese and hold pepper together with toothpick.
  4. With mixer, beat egg whites until foamy, once foamy, slowly add yolks.
  5. Dip stuffed peppers into egg mixture.
  6. Fry until brown on both sides.
  7. Serve topping with sauce.