Harshita Sinha
4 poblano peppers, 2 cups Oaxaca or Monterey Jack cheese, 4 eggs, 1/2 cup flour, 3 Roma tomatoes, 1/4 onion, 1 garlic clove, oil, salt, pepper.
Roast poblano peppers over an open flame or under a broiler until charred. Place in a covered bowl to steam, then peel and remove seeds.
Heat ghee in a pan.
Make a slit in each pepper and stuff with cheese. Close gently with toothpicks if needed.
Separate eggs. Beat whites until stiff, then fold in yolks. Coat peppers in flour, then dip into batter.
Fry battered chiles in hot oil until golden brown on all sides. Drain on paper towels.
Blend tomatoes, onion, and garlic. Simmer in a pan with oil, salt, and pepper until thickened.
Plate chiles, top with warm tomato sauce, and garnish with crema or cilantro. Serve with rice or beans.