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“Just like your favorite Mexican restaurant! This unique, flavorful sauce and light, crispy batter will make it worth the little effort and time to prepare this cheesy classic at home. The steps are easy, and you can find Mexican oregano and comino in the Mexican spice section of any grocery store. Stuff and freeze the peppers in advance to save time! “


Ingredients:


  • 4 large

    poblano peppers

  • 1/2 cup

    shredded mozzarella cheese

  • 1/2 cup

    shredded Monterey Jack cheese

  • 1/2 cup

    shredded Cheddar cheese

  • 1/4 cup

    all-purpose flour for dredging

  •  

  • 1 (14.5 ounce) can

    Mexican-style stewed tomatoes

  • 1 tablespoon

    vegetable oil

  • 1/2

    onion, chopped

  • 1 clove

    garlic, minced

  • 1 1/2 cups

    chicken broth

  • 2 tablespoons

    distilled white vinegar

  • 1 teaspoon

    dried Mexican oregano, crushed

  • 1/2 teaspoon

    ground cumin

  • 1/2 teaspoon

    black pepper

  • 1/2 teaspoon

    hot pepper sauce (such as Cholula®)

  • 1/8 teaspoon

    ground cinnamon

  •  

  • 1/3 cup

    all-purpose flour

  • 1/2 teaspoon

    salt

  • 5

    egg whites at room temperature

  • 1

    egg yolk, beaten

  •  

  • 1/4 cup

    all-purpose flour for dredging

  • 1 cup

    oil for frying, or as needed

  • sour cream for garnish

Directions:










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