Ingredients with Measurements:
- 6 poblano chiles
- 1 cup of huauzontle leaves, washed and chopped
- 1/2 cup of queso fresco, crumbled
- 1/4 cup of white onion, chopped
- 1/4 cup of all-purpose flour
- 2 eggs, separated
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of ground cumin
- 1/4 teaspoon of dried oregano
- 1/4 teaspoon of paprika
- 1/4 teaspoon of garlic powder
- 1/4 cup of vegetable oil
Special equipment needed:
- Oven
- Baking sheet
- Mixing bowls
- Blender or food processor
- Skillet
- Tongs
- Paper towels
Step-by-step instructions:
1. Preheat the oven to 400°F. Place the poblano chiles on a baking sheet and roast them for 20 minutes, turning them occasionally, until the skin is charred and blistered.
2. Remove the chiles from the oven and place them in a plastic bag. Seal the bag and let the chiles sweat for 10 minutes.
3. Remove the chiles from the bag and peel off the skin. Make a small slit in each chile and remove the seeds and membranes.
4. In a skillet over medium heat, sauté the chopped huauzontle leaves and white onion until they are tender, about 5 minutes.
5. In a mixing bowl, combine the sautéed huauzontle and onion with the crumbled queso fresco. Mix well.
6. Stuff each poblano chile with the huauzontle and queso fresco mixture. Use toothpicks to secure the slit closed.
7. In a mixing bowl, beat the egg whites until stiff peaks form. In another mixing bowl, beat the egg yolks.
8. In a separate mixing bowl, combine the flour, salt, black pepper, ground cumin, dried oregano, paprika, and garlic powder.
9. Gently fold the beaten egg yolks into the beaten egg whites.
10. Dip each stuffed poblano chile into the flour mixture, then into the egg mixture, making sure it is coated evenly.
11. In a skillet over medium heat, heat the vegetable oil. Fry the coated chiles until they are golden brown, turning them occasionally, about 5 minutes.
12. Remove the chiles from the skillet and place them on a paper towel to drain excess oil.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 400°F
Skillet temperature: medium heat
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 200
Total fat: 14g
Saturated fat: 4g
Cholesterol: 105mg
Sodium: 300mg
Total carbohydrates: 10g
Dietary fiber: 2g
Sugar: 3g
Protein: 9g
Substitutions for ingredients:
- Queso fresco can be substituted with feta cheese or goat cheese.
- Huauzontle leaves can be substituted with spinach or kale.
Variations:
- Add cooked ground beef or chicken to the huauzontle and queso fresco mixture for a meaty version.
- Top the chiles with tomato sauce or salsa for a saucy version.
Tips and tricks:
- Use gloves when handling the poblano chiles to avoid getting the spicy oils on your skin.
- Make sure the egg whites are beaten until stiff peaks form to ensure a crispy coating.
- Serve the chiles immediately after frying to maintain their crispiness.
Storage instructions:
Store the leftover chiles in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chiles in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the chiles on a plate with a side of rice and beans. Garnish with chopped cilantro.
Garnishes:
Chopped cilantro, lime wedges, diced tomatoes, or sliced avocado.
Pairings:
This dish pairs well with Mexican rice, refried beans, or a simple green salad.
Suggested side dishes:
Mexican rice, refried beans, or a simple green salad.
Troubleshooting advice:
- If the egg coating is not sticking to the chiles, make sure the chiles are dry before coating them.
- If the chiles are not crispy after frying, make sure the oil is hot enough before adding the chiles.
Food safety advice:
- Make sure the chiles are cooked to an internal temperature of 165°F to ensure they are safe to eat.
- Store the leftover chiles in the refrigerator within 2 hours of cooking.
Food history:
Huauzontle is a traditional Mexican vegetable that has been used in cooking for centuries. It is similar to quinoa and amaranth and is known for its nutritional value.
Flavor profiles:
This dish has a mild heat from the poblano chiles and a savory flavor from the huauzontle and queso fresco filling.
Serving suggestions:
Serve the chiles hot with a side of rice and beans for a complete meal.
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Region: Mexican