Roasted Poblano Chiles Stuffed with Spiced Goat Cheese

Ingredients

• 2 teaspoons ground red New Mexican chile
• ½ cup goat cheese
• ½ cup ricotta cheese
• 1 cup walnuts, chopped fine
• ½ cup raisins
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 4 large poblano chiles, roasted and peeled, stems left on
• Flour for dredging
• 4 eggs, separated
• 4 tablespoons flour
• 2 teaspoons baking powder
• 1 tablespoon water
• 1/4 teaspoon salt
• Vegetable oil for frying

Instructions

Combine the ground red chile, cheeses, walnuts, raisins, cinnamon, and cloves to make the filling. Make a slit in the side of each pepper and stuff with the filling. Roll each chile in the flour and shake off the excess.

Beat the egg whites until they are stiff. In a separate bowl, combine the egg yolks and the remaining ingredients (except the oil), then gently fold them into the egg whites to make a batter.