1 c Grated manchego cheese,-plus 2 tbs
1 c Grated panela cheese, plus 2 tbs
3/4 c Grated anejo cheese
6 lg Poblano chiles, roasted,-peeled, slit lengthwise down one side and seeded
Flour for coating
4 lg Eggs
1/2 ts Salt
1/4 ts Freshly ground black pepper
1 1/2 c Vegetable oil
1 c Roasted Tomato Salsa
1 c Roasted Tomatillo Salsa
6 tb Crema, creme fraiche or-sour cream
-----CREMA (2 CUPS-----
2 c Heavy cream
1/4 c Buttermilk
Combine the grated manchego, panela and anejo cheeses in a bowl and reserve.
Working on a towel-lined counter, spread open 1 chile at a time. Mold 1/2 cup of the cheese mixture in your hands to form a compact torpedo-shaped log and place inside the chile. Roll the flesh to entirely enclose the cheese, using the towel to help shape a tight roll. Place on a platter and stuff the remaining chiles. (They can now be reserved for up to 2 days, well covered, in the refrigerator.)
Preheat oven to 350F.
Spread the flour on a platter. Beat the eggs with the salt and pepper in a bowl wide enough for dipping.
Heat the oil in a 9-inch cast-iron skillet over medium-high heat until hot. Dip 3 chiles at a time in the flour, patting off the excess so just a fine even coating remains. Then place in the eggs.
Test the oil by dropping in a bit of egg. If it sizzles immediately and rises to the surface, the oil is ready. Drop the chiles, 1 at a time, into the oil, putting an extra dollop of egg batter on each. Fry 3 at a time until golden brown all over, about 1 ½ minutes per side.
Drain on paper towels. Reheat oil and repeat with remaining chiles.
Whisk the cream and buttermilk together. Cover and set in a warm place for 8 hours.
Crema may be kept in the refrigerator as long as a week.