• 6 Poblano peppers
  • 3 Eggs
  • 1 lb Ground turkey or beef
  • Adobo seasoning
  • 1/2 Spanish onion
  • 1/2  block Cojita/Queso Fresco (Mexican crumbling cheese)
  • Pico de gallo (optional, see recipe under Sauces)
  • 4-5 Roma tomatoes
  • 1/2 Spanish onion
  • 3 Garlic cloves
  • 4 oz Diced green chiles
  • 1 Lime, juiced
  • 1 sprig Parsley
  • Pepper
  • Salt
  1. Preheat your broiler. 
  2. Separate the egg whites and yolks. Let them sit and come to room temperature.
  3. Set aside a glass bowl, plastic bag, and a damp rag. 
  4. If you have a gas stove, evenly scorch the skins of the poblanos over med-high heat. Alternatively, you can broil them in the oven and turn them around about every 8 minutes until blackened on all sides. Transfer the chiles to a plastic or paper bag, and place the bag in a larger bowl. Cover with damp towels and let sit for 20 to 25 minutes, until the chiles have softened and are easier to peel.
  5. Tomato sauce:
  6. Put the tomato, garlic, and onion on a lined baking pan and place under the broiler in your oven until browned and blistered, about 8 minutes. (Watch the garlic closely.) Dump the pan and its juicy goodness into a blender, and add the lime, pepper, salt, green chiles and parsley. Liquefy, then strain into a pan on the stove. Bring to a boil, then simmer this over a low heat until ready to use. 
  7. Preheat your oven to 400 degrees.
  8. Cook the ground meat, seasoning with generous amounts of pepper and adobo. Set aside in a colander. Blot the pan, thinly slice the other half of the onion, and sauté until caramelized.
  9. Egg mixture: 
  10. They should be separated and room temperature. In a small bowl, whisk the yolks until they have lightened in color slightly and become frothy. This should take 2 minutes. Whip the egg whites until stiff peaks form. They will double in size and become very stiff. Be careful not to over mix! Using a rubber spatula, carefully fold in the yolk until evenly incorporated.
  11. Peel each chile of all visible skin. When the chiles have been peeled, rinse them under cold water to remove any blackened bits. Place them in a colander to drain. Then, grab each chile and cut a slit down the side — pay attention if there’s already a small slit in any of the chiles from roasting. If there is, use that as your starting point. Don’t cut all the way to the bottom or else the filling will spill out. Leave at least an inch of space near the stem and the tip. Taking care not to make the gashes in your chiles any wider, gently reach into each chile with a small spoon, or your (hopefully gloved) hands, and scrape out any seeds and veins. When each chile has been deseeded, set them aside.
  12. NOTE: I have yet to be able to keep my chiles intact. Don't even worry about it.
  13. In a glass baking dish, place half of the egg mixture. Gently stuff the poblanos with the meat, cheese, and grilled onions and set slit-side down in the baking pan. Add the remaining egg mixture on top of the stuffed chiles. Sprinkle with any remaining cheese. Bake for about 20 minutes.
  14. Cover in the tomato sauce and serve! You may also add pico de gallo (see above picture and recipe).