4 poblano chiles, roasted, peeled, slit lengthwise down 1 side and seeded
6 tomatoes
2 garlic cloves
1/2 chopped onion
Salt
Freshly ground black pepper
2 cups fresh Requezon (Mexican) cheese
1 cup finely chopped pecans
All-purpose flour, for dusting
8 egg whites
1 1/2 cups vegetable oil
Steps:
To roast the chiles:
Roast chiles over a gas flame, constantly turning so that the skin is charred evenly. Transfer the chiles to a plastic bag and tie closed, allowing the chiles to stem, until cool to the touch. Pull the charred skin off by hand. Once peeled, slice lengthwise removing seeds and veins.;
To make the salsa:
Boil the tomatoes for about 5 minutes. Take off the skin and place into a blender with garlic, onion, salt and pepper, to taste. Pulse until thoroughly combined. Bring to boil over medium heat and keep warm until ready to serve.;
For assembly:
Combine the Requezon cheese, chopped pecans and salt and pepper, to taste, in a bowl. Place 1/2 cup of cheese mixture inside each of the chiles, and roll the flesh entirely to close around the cheese. Spread the flour on a plate and dip/roll the chiles in the flour for an even coating. Beat the egg whites until stiff.
Heat the oil to a temperature of about 360 to 375 degrees F.
Dip the chiles in the egg whites, coating evenly. Fry until golden brown. Drain on paper towels. Transfer the chiles to a plate.
To serve, coat the chile in the salsa.
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