Ingredients
- 4 large poblano peppers
- 0.25 cup all-purpose flour for dredging
- 0.5 cup shredded mozzarella cheese
- 0.5 cup shredded Monterey Jack cheese
- 0.5 cup shredded Cheddar cheese
- 1 (14.5 ounce) can Mexican-style stewed tomatoes
- 1 tablespoon vegetable oil
- 0.5 onion, chopped
- 1 clove garlic, minced
- 1.5 cups chicken broth
- 2 tablespoons distilled white vinegar
- 1 teaspoon dried Mexican oregano, crushed
- 0.5 teaspoon ground cumin
- 0.5 teaspoon black pepper
- 0.5 teaspoon hot pepper sauce (such as Cholula®)
- 0.125 teaspoon ground cinnamon
- 1/3 cup all-purpose flour
- 0.5 teaspoon salt
- 5 egg whites at room temperature
- 1 egg yolk, beaten
- 1 cup oil for frying, or as needed
- sour cream for garnish
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