15 poblano chiles
1 pound Queso Oaxaca
all purpose flour (enough for dredging chiles)
corn oil (for frying)
8 eggs, separated
½ teaspoon cream of tartar
2 pinches salt (divided use)
Roast chiles on a grill or under a broiler until the skins blister and brown. Leave stems intact.
Place chiles in a plastic bag and seal; let stand for 10 minutes. Pull cheese apart to get about 15
equal portions, about 1-2 tablespoons each. Remove chiles from bag and peel. Make a slit down
the side of each chile and place an equal amount of cheese inside each. Dredge chiles in flour. In
a deep, heavy iron frying pan (or Dutch oven) heat oil to 350ºF. Lightly beat egg yolks with a fork.
In a food processor, beat egg whites and cream of tartar with one pinch of salt until very stiff.
Gently fold in beaten yolks with a rubber spatula. Using the stem as a handle, dip one chile into
the egg batter. Gently set the dipped chile into the hot oil using tongs. When golden brown, turn
over to lightly brown the other side, then remove and set on a paper towel to drain. Repeat for all
chiles. Sprinkle with a pinch of salt to taste. Serve immediately.