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Ingredients:
6 poblano peppers or other large peppers
250g melting cheese (such as Oaxaca, mozzarella, or cheddar)
Oil for frying
Flour (for coating the peppers)
For the batter (capeado):
4 eggs (whites and yolks separated)
Salt to taste
Flour (for coating before dipping in batter)
For the tomato sauce:
4 ripe tomatoes
1/2 onion
1 clove garlic
1 jalapeño or serrano pepper (optional for a spicy kick)
1 tablespoon olive oil
Salt and pepper to taste
Preparation:
1. Prepare the peppers:
Roast the peppers directly over the flame or under the broiler until their skins are blackened and blistered. Turn them regularly for even cooking.
Place them in a plastic bag and seal it tightly. Let them sit for about 10 minutes so the steam helps loosen the skin.
Carefully peel the peppers under cold water, then make an incision on the side to remove the seeds and membranes. Set aside.
2. Prepare the stuffing:
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