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Sep 15, 2021

Are you craving comfort foods? We are too! This time of year makes us want warm and delicious meals! Our friends at Mazola Corn Oil teamed up with Chef Ana Q to create a recipe that is a new take on a true Hispanic comfort food classic and what better time to feature this recipe than during Hispanic Heritage Month?! Tag us on Instagram @bravo_supermarketsofficial when you recreate this dish!

See the Spanish version of the video here.

 

Ingredients:

  • 36 poblano peppers
  • ¾ lb Oaxaca cheese, sliced thick
  • ½ cup all purpose flour
  • 6 eggs, separated
  • 1 cup jarred salsa verde
  • 2 cups jarred red enchilada sauce
  • 1 cup Mazola Corn Oil
  • 1 teaspoon tajin seasoning
  • Salt and pepper to taste
  • Mexican crema or sour cream
  • Chopped cilantro
  • Lime wedges

 

Directions:

  • Roast poblano peppers on baking sheet for about 30 minutes, or until skin is charred; then remove from oven.

  • Place poblanos (two in each bag) in resealable bags to steam for 5 minutes so they are easier to peel.

  • Peel the char off the poblanos; then remove the seed and stuff with cheese.

  • Place peppers in refrigerator for 30 mins to chill.

  • In a bowl, beat egg whites until stiff peaks form.

  • In a separate bowl whisk together the  egg yolks, flour, salt and tajin seasoning; then carefully slowly fold the egg mix into the beaten egg whites.

  • In a pan, heat up 1 cup of Mazola Corn Oil to medium heat.

  • While oil is heating, mix flour with salt and pepper in a bowl, then dredge the poblanos in flour mixture.

  •  then roll in the egg whites mixture before carefully placing in the heated oil pan.

  • Fry for about 5 minutes; then flip the poblanos and fry for another 5 minutes.

  • While poblanos are flying, in a small pot, heat the enchilada sauce and salsa verde.

  • Once poblanos are done frying, it’s time to assemble!

  • Ladle enchilada sauce mixture onto center of a plate, place two poblano peppers on top, and top the poblanos with dollops of crema, pico de gallo, cilantro and lime wedges.

Buen provecho!

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