Ingredients

·       5 large San Miguel poblano chillies

·       2 large eggs, yolks and whites separated

·       ½ cup Naturelo Blanco corn flour

·       500g fresh cheese

·       3 large tomatoes

·       ½ medium onion

·       1 clove garlic

·       A handful fresh coriander

·       Salt and pepper, to taste

Recipe:

1.Peel the skin off the chillies. Once peeled, remove the seeds and set aside.

2.Whisk the egg whites until they start to form peaks.

3.Add the egg yolks and whisk together until fully integrated.

4.Cut the cheese into long, thick chunks and stuff them into the poblanos.

5.Coat the chillies with flour.

6.Completely dip the stuffed chillies into the egg mix and deep fry in very hot oil for 3 to 5 minutes. Once ready, put them on paper towels to drain.

7.Blend the tomatoes, onion, and garlic together with 2 cups of water.

8.Once perfectly blended, pour it into a hot cooking pot with 1 tbsp of oil. Cook until starts to boil. When boiling, season to taste with the salt and pepper.

9.Add the stuffed chillies to the mixture and leave to cook for 5 minutes.

10.Serve immediately.