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Cheese-Stuffed Poblanos With Tomato Sauce

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Epicurious
Related tags
low carb nut free vegetarian memorial day latin mexican
Nutrition per serving    (USDA % daily values)
CAL
1845
FAT
581%
CHOL
143%
SOD
43%

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Ingredients for 4 servings

4 large fresh poblano chiles (1 pound)

1/2 pound Monterey Jack cheese, coarsely grated (2 1/2 cups)

1 1/2 pounds tomatoes, coarsely chopped

1 cup water

1/4 cup chopped white onion

2 large garlic cloves

1 tablespoon distilled white vinegar

1 teaspoon sugar

1 teaspoon dried oregano (preferably Mexican)

2 tablespoons corn oil or other vegetable oil

2 to 3 cups corn oil or other vegetable oil

4 large eggs, separated

1/4 cup all-purpose flour

Equipment: a deep-fat thermometer

Accompaniment: white rice

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