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Miguelina's Poblanos and Cheese

Reviewed: Mar. 8, 2007
My husband and family are from Mexico and his mom just got here not long ago and taught me a recipe close to this. The differences are she likes to use Cotija cheese. Preferably freshly packaged at a mexican store and the she will coat the stuffed poblano with a thick coat of wisked egg whites before flouring. Then after browning them she adds them to a thickened tomatoe soup like base consisting of tomatoes, cumin, onion, garlic, and salt and simmer for a few minutes. Yes, its a mess but well worth it.
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