Roasted Poblano Chiles Stuffed with Spiced Goat Cheese

Ingredients

2 teaspoons ground red New Mexican chile

½ cup goat cheese

½ cup ricotta cheese

1 cup walnuts, chopped fine

½ cup raisins

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

4 large poblano chiles, roasted and peeled, stems left on

Flour for dredging

4 eggs, separated

4 tablespoons flour

2 teaspoons baking powder

1 tablespoon water

1/4 teaspoon salt

Vegetable oil for frying

Instructions

Combine the ground red chile, cheeses, walnuts, raisins, cinnamon, and cloves to make the filling. Make a slit in the side of each pepper and stuff with the filling. Roll each chile in the flour and shake off the excess.

Beat the egg whites until they are stiff. In a separate bowl, combine the egg yolks and the remaining ingredients (except the oil), then gently fold them into the egg whites to make a batter.

Carefully dip the chiles into the batter and coat well. Heat 2 to 3 inches of oil in a pan to 350 degrees. Add the chiles and fry until they are lightly browned, turning them once. Remove and drain on paper towels.

The final result of this stuffed chile salad is the pleasantly contrasting flavors of the sweet stuffing, the smoky chiles, and the tangy vinaigrette. Piloncillo is unrefined, dark brown sugar that is sold in Mexico in cone shapes, and you can purchase it in Latin American markets.

Ingredients

1 quart water

¼ cup piloncillo or brown sugar

30 large dried chiles chipotles

1 tablespoon sugar

1 teaspoon salt

¼ cup cider vinegar

¾ cup olive oil

½ teaspoon freshly ground black pepper

¼ cup corn oil

1 cup finely chopped onion

1 teaspoon finely chopped garlic

1 cup tomato, peeled, seeded, and chopped

2 cups cubed plantain (1/4 inch cubes)

¼ cup of grated piloncillo or brown sugar

5 ounces fresh goat cheese

2 cups of flour

½ teaspoon salt

7 eggs, whites and yolks separated

2 cups corn oil

Mixed lettuce

Instructions

In a pot, combine the water with the piloncillo or brown sugar and bring to a boil until the sugar is completely dissolved. Turn off the flame, add the chiles and soak for 20 minutes until soft. Make a small slit in the chiles, remove the seeds and veins carefully and let the chiles drain. Set them aside.

To make the vinaigrette, combine the sugar, salt, vinegar, olive oil, and pepper in a jar and shake well. Set aside.

Heat the corn oil in a skillet and sauté the onion and garlic. Add the tomatoes and simmer for 15 minutes. Stir in the plantains and the piloncillo or brown sugar and simmer until the plantains are completely cooked. Simmer, stirring well, until a soft paste of all the ingredients has been obtained. Remove from the stove, mix with the cheese and stuff the chiles chipotles.

Roll the stuffed chiles in the flour and salt, then shake off the excess flour. Beat the egg whites until stiff, add yolks, and beat until a batter forms. Heat the 2 cups corn oil in a heavy pot, dip the chiles in the batter, then fry them quickly until they are a light golden brown.

Serve one or two chiles on a bed of mixed lettuce with the vinaigrette over the top.