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.
- 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
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.