4 large Poblano Peppers
½ cup Shredded Mozzarella Cheese 56g
½ cup Shredded Monterey Jack Cheese 66g
½ cup Shredded Cheddar Cheese 66g
14.5 oz can Mexican-style Stewed Tomatoes
1 tbsp Vegetable Oil 13.6g
½ Onion Chopped 55g
1 clove Garlic, Minced 3g
1½ cups Chicken Broth 360g
2 tbsps Distilled White Vinegar 29.8g
1 tsp Dried Mexican Oregano, Crushed
½ tsp Ground Cumin 1g
½ tsp Black Pepper 1.15g
½ tsp Hot Pepper Sauce (such As Cholula)
⅛ tsp Ground Cinnamon 0.325g
⅓ cup All-purpose Flour 41.25g
½ tsp Salt 3g
5 Egg Whites At Room Temperature 150g
1 Egg Yolk, Beaten 17g
¼ cup All-purpose Flour For Dredging 31.25g
1 cup Oil For Frying, Or As Needed 218g
Sour Cream For Garnish