Rating: 3.5 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 4
  • 3 star values: 3
  • 4 star values: 5
  • 5 star values: 3
Daniel Croddy, Portland, Maine
Recipe by Cooking Light June 2011

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Oxmoor House

Recipe Summary

hands-on:
43 mins
total:
1 hr 6 mins
Yield:
4 servings (serving size: 1 chile and about 1/3 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes or until tender. Stir in chopped tomatoes, salsa verde, and 1/4 teaspoon salt; cook 15 minutes or until thickened, stirring frequently. Place tomato mixture in a food processor; add cilantro. Process mixture until smooth. Set aside.

  • Place poblanos on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact. Spoon 1/4 cup Jack cheese and 1 1/2 teaspoons goat cheese in cavity of each chile.

  • Preheat oven to 350°.

  • Lightly beat egg yolks in a small bowl. Place egg whites in a medium bowl; beat with a mixer at high speed until stiff peaks form. Fold egg yolks into egg whites. Combine flour and black pepper in a shallow dish. Place cornmeal in another shallow dish. Dredge poblanos in flour mixture, and dip into egg mixture. Dredge in cornmeal.

  • Heat oil in a large stainless steel skillet over medium-high heat until hot; reduce to medium heat. Add coated poblanos to oil; cook 6 minutes or until crisp, turning to cook on all sides. Place chiles on a baking sheet, and bake at 350° for 8 minutes or until cheese melts. Serve with tomato sauce.

Nutrition Facts

297 calories; fat 14.8g; saturated fat 5.8g; mono fat 4.1g; poly fat 1.8g; protein 16.1g; carbohydrates 25.6g; fiber 2.7g; cholesterol 159mg; iron 1.9mg; sodium 562mg; calcium 254mg.
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