Tomato Soup:
1 1/2 lbs. tomatoes (about 3 large tomatoes), peeled and seeded
3-5 cups water and 1 chicken bouillon cube OR 3-5 cups chicken stock
3/4 medium onion, chopped
1 clove garlic
salt to taste

Peppers:
6 poblano peppers (chiles poblanos)

Frying oil:
canola or safflower oil

Egg batter:
6 eggs, separated and brought to room temperature
pinch of salt
pinch of flour

Filling(select one):
1. Chihuahua or Oaxaca cheese (Muenster, Monterey Jack or Brick cheese will also do), cut into strips; OR
2. Potato filling made from 2 medium potatoes, cooked and mashed, then combined with a little queso fresco or Parmesan, a little milk, and salt to taste; OR
3. 1 can tuna fish in water or oil, well-drained

To make soup:
Place tomatoes in medium-sized pot. Add just enough water (and bouillon cube) or chicken stock to cover. Bring to boil. Remove tomatoes with slotted spoon; peel and seed them. Place tomatoes, cooking liquid and remaining sauce ingredients except salt in blender. Blend until liquefied. Strain out any remaining seeds, if desired. Place mixture in pot; cover and simmer over low flame until lightly thickened and smooth, 40-50 minutes. Add salt to taste. Keep warm.

To prepare peppers:
Roast peppers over direct flame until they blister. Turn frequently as to not overcook peppers. Put in plastic bag and tie or cover with damp kitchen towel. Leave for 15-20 minutes. Put on plastic gloves to protect hands. Peel peppers. Carefully make a slit in each pepper and remove seeds and vein. Be sure to keep stem and top intact. If peppers have a strong, spicy odor they are probably hot. You may choose to soak them in a light vinegar and water solution for 20-30 minutes. Pat peppers dry. The egg mixture will adhere best to well-dried peppers. Fill peppers with one of the fillings: strips of cheese, potato filling, or tuna. Close the slit on each pepper and secure with a toothpick. Set stuffed peppers aside on paper towel.

To make egg batter and cook peppers:
Heat a little canola or safflower oil in a non-stick pan over medium flame; keep hot, but don't let it burn. Meanwhile, beat room-temperature egg whites in clean mixer on high speed. (It is very important that egg whites be at room temperature. This allows them to have more volume). When egg whites form peaks, add the yolks one by one, and continue beating. Add salt and flour. This flour helps the egg to adhere to the peppers. Quickly dip peppers in egg mixture and place peppers in pan. (Traditionally, peppers were deep fried, but I prefer a lighter version.) Cover pan. When egg is golden brown on one side, turn peppers over, and cover pan again. If there is leftover egg, form patties with spoon and cook the same way or coat cooked vegetables, and lightly fry them. (Cauliflower is a favorite.) Drain peppers and cooked egg or vegetables on paper towels.

To serve:
Ladle warm soup into shallow soup bowls. Place a pepper in each bowl and enjoy!

Source: Rosa Chavez
Wisconsin Folklife Festival Participant
Day of the Dead Altar maker
Franklin