Ingredients
Equipment
Method
Preparation
- Roast the Hatch green chiles on a foil-lined baking sheet under the broiler for 5-10 minutes, flipping after 5 minutes.
- Transfer the charred chiles to a gallon-sized ziplock bag and seal to steam for 10-15 minutes.
- Once cool, peel off the skins, make a slit, and remove seeds for stuffing.
- Stuff each chile with Oaxaca cheese and secure with toothpicks.
Batter Preparation and Frying
- Beat the egg whites until stiff peaks form, then mix in the yolks.
- Combine flour, salt, and garlic powder in a shallow dish.
- Heat vegetable oil to 350°F (175°C) in a deep pan.
- Dredge each stuffed chile in the flour mixture, then coat in egg batter.
- Fry the coated chiles for 2-3 minutes on each side until golden brown.
- Allow the fried chiles to drain on paper towels.
Sauce Preparation
- Blend tomatoes, onion, garlic, cilantro, and salt until smooth.
- Heat the blended sauce in a saucepan until boiling, then reduce to a simmer.
Serving
- Plate the fried chiles and ladle the warm sauce over them. Serve immediately.
Nutrition
Notes
Make sure to seal the chiles tightly with toothpicks after stuffing them to prevent cheese from leaking during frying.