Ingredients

Chiles

• 12 ea poblano chiles, medium to large

• 1/4 cup canola oil

• 3 cups mashed potatoes, prepared stiff

• 3 cups monterey jack cheese, shredded

Batter

• 8 ea eggs, separated

• 2 cups flour

• 3 cups cooking oil

Garnish

• 1 cup queso blanco, shredded

• ranchero or enchilada sauce, for garnish

• 8 sprigs chopped cilantro, for garnish

Instructions

Rub chiles with oil. Roast over a gas flame, grill, or in a Wolf Oven on Broil, turning until blistered and charred

Place chiles in a sealed plastic bag to steam for 10–20 minutes.

Peel skins. Cut a slit in each chile and remove seeds and membranes.

Rinse and drain. Pat dry with paper towels.

Mix cooled mashed potatoes with shredded Monterey Jack.

Stuff chiles with filling. Secure with toothpicks.

Beat egg whites until stiff. Add yolks and blend for 10 seconds.

In a deep skillet, heat the oil to 350°F.

Place flour in a bowl.

Dust chiles with flour. Dip in egg batter. Fry until golden on both sides.

Drain on paper towels.

Top with Ranchero or Enchilada Sauce. Garnish with queso blanco and chopped cilantro.

Note: Be careful of toothpicks