Stuffed Poblano Peppers

Position the oven rack approximately 6 inches away from the heat source and preheat the broiler. Cover a baking sheet with aluminum foil and arrange poblano peppers on the foil.

Roast in the preheated oven until the skins are charred and blistered on over 80% of the surface, taking around 8 to 10 minutes per side. Remove from the oven and switch off the broiler. Transfer peppers to a resealable plastic bag. Seal the bag and let peppers steam and cool for roughly 20 minutes. Remove cooled peppers from the bag; discard any remaining blackened skin.

Make a horizontal incision along one side of each pepper, then remove the seeds and veins. To reduce spiciness, rinse out any remaining seeds with water and gently pat dry with paper towels.

Line a baking sheet with parchment or waxed paper. Place 1/2 cup of flour into a shallow bowl for coating.

Combine mozzarella, Monterey Jack, and Cheddar cheese in a bowl until well blended. Divide the mixture into four equal portions, then use your hands to shape each portion into a cone-like form. Insert each cone through the incision in a pepper and secure it with toothpicks.

Coat stuffed peppers in flour, then remove any excess. Place onto the prepared baking sheet and refrigerate for at least 30 minutes while preparing the sauce. Keep any leftover flour available for Step 10.

To prepare the sauce, blend stewed tomatoes in a blender and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Sauté the onion until it becomes translucent, about 5 minutes. Add garlic and sauté for approximately 30 seconds. Pour in the puréed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce the heat to medium-low and simmer, stirring frequently, until the sauce is reduced by half and thickened, about 20 minutes.

While the sauce is simmering, preheat the oven to 200 degrees F (95 degrees C) and warm a platter in the oven.

To create the batter and complete the dish, mix 1/3 cup of flour with salt in a bowl. Beat egg whites in a separate bowl using an electric mixer until stiff peaks form. Gently mix the egg yolk and flour mixture into the batter until it forms a fluffy consistency.

Remove peppers from the freezer and coat in flour again. Gently shake off any excess flour, then use a spoon to dip each pepper into the egg batter until completely coated.

Heat frying oil in a heavy cast iron skillet over medium-high heat until shimmering. Working in batches, carefully place coated peppers into hot oil and fry until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Transfer fried peppers to the warmed platter while finishing the frying process.

To serve, ladle a generous amount of sauce onto each plate, then place a pepper in the center with a dollop of sour cream over top. Serve hot.