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1
For the sauce:.
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2
Heat the oil in a medium saucepan over medium heat, add onions and cook until soft, about 5 minutes.
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3
Add garlic and cook for 1 minute.
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4
Add tomatoes, stock, chipotles and oregano and simmer, stirring occasionally, until slightly thicken, 15-20 minutes.
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5
Season to taste with salt and pepper.
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6
Keep sauce warm over very low heat.
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7
For the roasted peppers:.
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8
Preheat your broiler.
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9
Place the whole peppers on a baking sheet covered with foil.
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10
Place them under the broiler, about 6 to 10 inches from the heat source.
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11
Turn the peppers frequently until the skin begins to blacken.
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12
Remove the peppers from the oven and put them in a paper grocery bag and fold down the top. This allows the peppers to steam, and to cool.
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13
When cool, wash off the blackened skin.
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14
Cut the tops off.
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15
Finishig Touch:.
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16
Mix cheeses together in a bowl.
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17
Stuff each pepper with 5 to tablespoons of cheese mixture and set aside.
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18
Put eggs into a shallow dish and season to taste with salt and pepper.
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19
Put flour and breadcrumbs into 2 separate dishes.
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20
Dredge one pepper at a time in flour, shaking off excess, then dip into eggs and dredge into breadcrumbs.
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21
Heat remaining oil in a large skillet over medium-high heat until hot but not smoking.
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22
Working in batches, fry peppers, until golden brown on each side, about 1 minute per side.
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23
Drain on paper towels.
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24
Divide sauce between 6 plates, put one peeper on each plate, and garnish with chopped cilantro.
