1. Roast the chiles on a griddle until they are completely cooked but not charred. 2. Enclose the roasted chiles in a bag to sweat. 3. In the meantime, make the salsa by liquefying the tomato, onions, garlic, cumin seeds, and salt in a blender. 4. Put the salsa to simmer. 5. Peel the outer layer of skin from the chiles, and make a small slit in each, leaving the stem intact. 6. Carefully, take out the seeds from the chiles and fill each poblano with cheese. 7. Add oil to large skillet over medium heat. 8. Put egg whites in a bowl and beat until frothy. Add yolks and beat again. 9. Put the flour on a plate and place the chiles in the flour until covered. 10. Dip the chiles, one by one, into the batter and carefully place in pan with hot oil. 11. Fry chiles on each side until golden brown but not burned. 12. Place the chiles on a paper towel to drain excess grease. 13. Serve with salsa on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
