10 Pablano Chiles
Red Chile Sauce:
Monterey Jack Cheese3 Red bell peppers
8 eggs, separated1 Jalepeno
1 tablespoon sugar 1 onion, peeled and halved
Oil for FryingSalt and pepper, to taste
Sour cream 1 teaspoon dried cumin
cilantro 1 teaspoon dried oregano
On open stovetop, charbroil peppers on all sides. Place peppers in bag, seal and let steam for 10 minutes. Remove outer charred skin from peppers. Cut a slit on the side of each pepper. Remove seeds. Stuff each pepper with cheese, trying not to tear any skin. Whisk together or beat egg whites until eggs reach the soft peak stage. Add sugar and 2 egg yolks from reserve. Fold together mixture gently. Roll each pepper in flour. Shake off excess flour. Gently toss each pepper in egg mixture to coat. This step is easier to perform if the chili stem is still intact. Fry each pepper in oil until golden brown. Drain on paper towels. Top chiles with red pepper sauce, cheese, sour cream and serve.
Red Chile Sauce
Preheat oven to 400 degrees. Place bell peppers, jalapeno and onion on a baking sheet. Drizzle vegetables with olive oil. Bake for 20 minutes, turning often until vegetables are tender. Remove from heat. Place bell peppers and jalapeno in a sealed plastic or paper bag and let steam for 10 minutes. Remove from bag and gently peel off outer skin. In a blender, add peppers, onion and jalapeno. Add salt and pepper, cumin, oregano and sugar. Puree mixture until smooth. This mixture can be served like this or if a smoother sauce is desired, filter mixture through a fine screen.
