Ancho chiles are dried poblano chiles.
The combination of chili peppers and cheese is one of the most pleasing combinations for palates not accustomed to the intense spiciness of most chili peppers. The fat in the cheese (in this case, less-cured sheep cheese, but fresh goat cheese is fine too) forms a protective film around the tongue.
material (For 6 people)
- 6 dried poblano chiles
- 200g grated sheep cheese
- 300g green tomatoes
- 3 eggs
- 1/2 large onion
- Milk cream 250cl
- 60g flour
- Olive oil
Open the chiles, remove the seeds and ribs, and roast.
Peel the skin and soak it in boiling water for about 5 minutes to soften it. Drain and save.
Fry the onions for 3-4 minutes, stirring constantly.
Add the cut green tomatoes (you can also blend them) and fry for another 3 minutes to make the sauce.
Season, add the cream, cover, and heat over medium heat until it boils.
Stuff the chili with cheese.
Whip the egg whites until stiff, then add the egg yolks one at a time, stirring without stopping.
butter Mix each chili pepper with flour and egg and heat very hot in a frying pan with a little olive oil, turning until golden brown.
While it is frying, heat the sauce, add the chili peppers, cover and cook for a few minutes.