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Export 12 ingredients for grocery delivery
Step 1
Puree all sauce ingredients except oil with 1 1/4 teaspoons salt in a blender until smooth, then strain through a mesh sieve into a bowl, pressing on solids, then discarding them.
Step 2
Heat oil in a deep heavy large skillet over medium heat until it shimmers.
Step 3
Carefully pour in sauce and simmer gently, stirring occasionally, for about 10 minutes. (Sauce will still be thin).
Step 4
Taste, and season with pepper, and more salt, if desired.
Step 5
Set aside, but keep warm over low heat.
Step 6
Roast chilis on their sides over a gas flame over medium-heat, turning with tongs, until skins are blistered and slightly charred, 4 - 6 minutes. (Or, broil on a rack about 2 inches from heat).
Step 7
Transfer to a large bowl and cover with plastic wrap, let stand for 20 minutes. (This can be done ahead of time).
Step 8
Carefully rub off skins from chilies, leaving stems attached.
Step 9
Cut a slit lengthwise in each chile using kitchen shears or a sharp knife.
Step 10
Carefully cut out ribs and the seedpod. Clean out all seeds with a wet paper towel, if necessary (Leaving the seeds will make the peppers more hot).
Step 11
Stuff chilies with cheese and enclose filling by overlapping slit slightly, then transfer to a plate. (All this can be done the day before).
Step 12
Heat 1/2-inch of oil in another large heavy skillet over medium heat until it registers 350° F on thermometer.
Step 13
While oil heats, beat egg whites with 1/2 teaspoon salt, using an electric mixer until they just hold stiff peaks.
Step 14
Whisk in the yolks, two at a time, just until incorporated. Next, whisk in 1/4 cup flour.
Step 15
Spread 1 cup of flour onto a plate. Generously dust chilies with the flour, coating all sides. Gently shake off excess flour.
Step 16
When oil is ready, dip chilies, 1 at a time into egg batter, spooning it over chile to cover completely.
Step 17
Fry the chilis, turning once, until golden on all sides (Lap oil over any lighter areas, 4 to 5 minutes).
Step 18
Transfer chilies with a slotted spoon to paper towels to drain.
Step 19
Meanwhile, re-heat sauce.
Step 20
Ladle sauce onto plates and place a chili on top of sauce.