Cabai Isi

Name: Cabai Isi
Cuisine: mexican
Ingredients: 4 large poblano peppers; 200 g ground pork; 100 g shredded Oaxaca cheese (or mozzarella); 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tomato, diced; 1 tsp ground cumin; 1 tsp dried oregano; 2 tbsp vegetable oil; 2 eggs, separated; 3 tbsp all-purpose flour; 1 cup chicken broth; Salt and pepper to taste

Chiles Rellenos

Ingredients

4 large poblano peppers
200 g ground pork
100 g shredded Oaxaca cheese (or mozzarella)
1 small onion, finely chopped
2 cloves garlic, minced
1 tomato, diced
1 tsp ground cumin
1 tsp dried oregano
2 tbsp vegetable oil
2 eggs, separated
3 tbsp all-purpose flour
1 cup chicken broth
Salt and pepper to taste

Instructions

1Roast poblano peppers over open flame or broiler until skin blackens, then place in a bowl, cover, and let steam 5 minutes.
2Peel, seed, and gently flatten each pepper.
3In a skillet, heat 1 tbsp oil, sauté onion and garlic until translucent; add ground pork, cumin, oregano, salt, pepper; cook until browned; stir in tomato and cook 2 minutes; remove from heat and let cool.
4Mix the cooked pork filling with shredded cheese.
5Stuff each pepper with the filling, securing with a toothpick if needed.
6Prepare batter: whisk egg whites to stiff peaks, fold in yolks, then gently incorporate flour.
7Heat remaining oil in a deep pan; dip each stuffed pepper into batter, then fry until golden, about 3‑4 minutes per side.
8Remove peppers, drain on paper towels; keep warm.
9Simmer chicken broth with a pinch of salt; pour over fried peppers before serving.

Source: llm-generated