1 large can of diced tomatoes
1 whole yellow onion
1 tablespoon of minced garlic
1 small can of enchilada sauce
Monterrey Cheese (shredded)
3-4 egg whites
1-2 egg yolk
Flour (enough to coat your peppers)
Oil for frying (make sure it covers up to half of the pepper in the pot)
Start your sauce first. You want it cooking while you make your peppers.
Drain diced tomatoes and add onion and garlic to food processor. Mix until smooth and blended. Pour into pot on stove and add enchilada sauce and cook on med-low until ready to serve.
Cut away top of pepper and remove stem, vein and seeds in pepper (make like a cup with your pepper.)
Roast Poblano Peppers on open flame or broil them in oven until all sides blister. Quickly place into a sealed freezer bag and place on counter to cool down. (about 10-20 mins) *the condensation in the freezer bag will help peel the skin from the peppers
Remove peppers and begin to peel the blistered skins from the peppers. *do your best, not all the skins will come off and that’s OK. The flour sticks best to surfaces without skin.
Mix the feta, Monterrey cheese and oregano in a bowl. Stuff each pepper with mixed cheese. Use a toothpick on the open end of the pepper to close the pepper and cheese up.
Take a mixer and whip up your egg whites until they start to form peaks. Add your egg yolk and whip again for another minute. You should have a stiff foamy egg mixture.
Take each pepper and roll them around in the flour until covered. Move to the egg mixture and coat it evenly. Place each pepper into fry oil until each side is golden brown.
Serve with your tomato sauce that has been cooking the entire time you were making your peppers.