- 6 Fresh Poblano chiles: charred and peeled
- ½ lb. – Shredded melting cheese (Queso fresco, queso quesadilla, Monterrey Jack, queso Chihuahua)
- 1 cup – Bread crumbs
- 2-3 Large eggs, beaten
- Corn or vegetable oil, for frying
- 4 Tomatoes
- 2 garlic heads
- Place poblano chiles on medium-low heat grill for about 5 minutes. Turn the peppers so that all sides are charred, black, and blistered on all sides.
- Prepare sauce by cutting the tomatoes in half and peeling the garlic placing ingredients in the blender. Blend until it becomes a rich, thick sauce.
- Run the chiles under cool water, and peel the charred skin. Make a lengthwise incision in each chile so that you can reach in remove seeds allowing you stuff the pepper.
- Stuff each chile with the cheeses. Place peppers on a baking sheet.
- Prepare to cook the chile by beating the eggs. Heat oil to medium-medium high. Place bread crumbs in a large bowl or gallon-size plastic bag. Flour the chiles and Dip each one in beaten eggs, then roll in breadcrumbs, pressing lightly. Fry until golden on each side.
- Once the chiles have been in the pan for about 15 minutes, add the tomato sauce and allow it to come to a boil. Once boiling, turn off the heat and close the pan.
- Let it sit for 10-15 minutes and then once you open it, the chiles will be ready to eat.