CHILES STUFFED WITH CHEESE
(8 servings)

16 poblano chiles, roasted, peeled, deveined, and seeded
4 c. queso fresco (or mild feta)
Flour
5 eggs, separated
Corn oil or lard

TOMATO BROTH

3 T oil oil
1 onion, thinly sliced
2 carrots, peeled and thinly sliced
10 medium tomatoes, roasted, peeled, seeded, and chopped
1/2 c. vinegar
3 T sugar
Salt and pepper
2 t. dried oregano

Stuff the chiles with cheese and dust lightly with flour.  Beat the egg whites until stiff.  Beat the yolks with a pinch of salt and fold together with the egg whites to make a batter.  Dip the stuffed chiles in the batter and fry in very hot oil until golden.  Drainon brown paper.  To serve, place the chiles in the Tomato Broth.

To make the Tomato Broth, heat the olive oil and saute the onion and carrots until the onion is translucent.  Add the tomatoes, vinegar, sugar, and salt and pepper to taste.  Simmer for about 10 minutes more, or until the broth is flavorful and the tomatoes are cooked through.

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