Ingredients
▢ 4 Poblano peppers roasted, peeled
▢ 10 oz. Vegan cheese (I used chao)
▢ 3 Tomatoes large
▢ 2 cloves Garlic chopped
▢ ½ Onion peeled, chopped
▢ 2 -3 cups Vegetable oil
Batter
▢ 1/2 cup cassava flour
▢ ½ cup Cornstarch
▢ ½ tsp. Kosher salt
▢ ¾ cup Soda water cold
Once your poblano chiles are roasted and peeled, using a knife, cut the stem off and discard seeds (depends on your spice appreciation)
Fill with your favorite vegan cheese, close the chile, and secure with toothpicks. Set aside.
To make the sauce:
Quarter tomato’s, garlic and onion.
Place the tomatoes, garlic, and onion in a pan and toast until charred.
Put into blender and process until smooth with salt and pepper. Set aside.
To make the batter:
Combine the cassava flour, cornstarch, and salt in a large bowl. Pour in soda water gradually and whisk, until the batter reaches the consistency of a thin pancake batter.
Heat three inches of oil in a high sided pan to 360°F. Dip each chile into the batter, letting excess drip off, then place in oil and fry until golden, about 5 minutes on each side.
Remove the chiles and place on a plate lined with paper towels to absorb excess oil.
Serve the chile on top of a plate of the tomato sauce
by LA_Dawgz_official