Poblano Pepper and Cheese Tortitas from My Ranch

Steps

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1. 1
   Heat water in a pan. Place tomatoes, serrano peppers, onion, and garlic in the boiling water. Simultaneously, roast the poblano peppers over an open flame until they blister and soften.
   ▶ ≈0:00
2. 2
   Remove the cooked tomatoes to cool. Carefully peel the blistered skin off the poblano peppers, remove the top stem, and gently clean out the seeds from inside.
   ▶ ≈1:24
3. 3
   Cut the panela cheese into thin strips. Place the cheese strips inside each cleaned poblano pepper.
   ▶ ≈1:45
4. 4
   Add 3 tablespoons of flour to a bowl and gently coat the cheese-filled poblano peppers with the flour.
   ▶ ≈2:17
5. 5
   Separate the egg whites and yolks from 7 eggs. Place the egg whites in a bowl, add salt, and beat until foamy.
   ▶ ≈2:33
6. 6
   Add 2 tablespoons of flour to the beaten egg whites and continue beating until well combined.
   ▶ ≈2:51
7. 7
   Gently fold in the egg yolks until the mixture is completely combined.
   ▶ ≈3:28
8. 8
   Heat oil in a frying pan. Dip each cheese-filled poblano pepper into the egg batter until fully coated, then carefully place it into the hot oil and fry.
   ▶ ≈4:27
9. 9
   Blend or crush the cooked tomatoes, serrano peppers, onion, and garlic to make a sauce. Sauté onion strips in hot oil, then add the sauce and a splash of water, bringing to a boil.
   ▶ ≈5:17
10. 10
    Add fresh cilantro sprigs to the sauce for flavor. Place the fried poblano tortitas into the sauce and let them simmer briefly, then serve.
    ▶ ≈6:21