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Ok, I have to give credit to MotherofGizmo for reminding me of this very authentic and yummy Mexican dish favorite, custom made for Atkins.
Buy Poblano peppers, wash, dry and cut a T shape into the either the concave, or the convex side. Remove the seeds, but leave the stem intact and do not force it open so much that it cracks or stays open. A small paring knife works well.
You may use ground lamb, beef, pork, turkey, buffalo, or venison, mix w/ cumin, oregano, garlic, (ancho chili paste or powder may be used for a spicier flavor) and salt to your taste and brown well, then add 1/4 cup water per pound of meat, cover and steam on low until water is just absorbed (broth is also good here). Add butter and/or nut oils if not enough fat is in the meat you use.
Stuff the peppers with a thick slice of Oaxacan, or Chihuahua cheese (can use pepper jack if you cannot get Mexican cheeses) and the meat mixture.
Beat some egg whites by hand until more than frothy, but not stiff. Add the beaten egg yolk and fold in. Normally hte peppers are lightly dusted with flour before being coated in egg, but leaving out this step will be ok, or you can use soy flour, or a nut flour if you are allowed.
Fry these on medium heat in a skillet until crisp and top with Ranchero sauce, or a Mexican tomato sauce.
Ranchero is chopped tomatoes in juice, with caramelized onions and any type of chili you wish and a touch of the same spices you used in the meat. (This one is thin)
The Mexican tomato sauce is like any Italian except it has cumin and maybe the chili powder (I like ancho) in it. (This one is thick)
Put the fried chilis in a baking dish as they are fried and then top with the sauce and more cheese, back until cheese melts. MMMMMMMMM
Buy Poblano peppers, wash, dry and cut a T shape into the either the concave, or the convex side. Remove the seeds, but leave the stem intact and do not force it open so much that it cracks or stays open. A small paring knife works well.
You may use ground lamb, beef, pork, turkey, buffalo, or venison, mix w/ cumin, oregano, garlic, (ancho chili paste or powder may be used for a spicier flavor) and salt to your taste and brown well, then add 1/4 cup water per pound of meat, cover and steam on low until water is just absorbed (broth is also good here). Add butter and/or nut oils if not enough fat is in the meat you use.
Stuff the peppers with a thick slice of Oaxacan, or Chihuahua cheese (can use pepper jack if you cannot get Mexican cheeses) and the meat mixture.
Beat some egg whites by hand until more than frothy, but not stiff. Add the beaten egg yolk and fold in. Normally hte peppers are lightly dusted with flour before being coated in egg, but leaving out this step will be ok, or you can use soy flour, or a nut flour if you are allowed.
Fry these on medium heat in a skillet until crisp and top with Ranchero sauce, or a Mexican tomato sauce.
Ranchero is chopped tomatoes in juice, with caramelized onions and any type of chili you wish and a touch of the same spices you used in the meat. (This one is thin)
The Mexican tomato sauce is like any Italian except it has cumin and maybe the chili powder (I like ancho) in it. (This one is thick)
Put the fried chilis in a baking dish as they are fried and then top with the sauce and more cheese, back until cheese melts. MMMMMMMMM
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