Recipe Index

Ingredients

• 6 poblano peppers
• 1 cup shredded Monterey Jack cheese
• 1/2 cup crumbled queso fresco
• 3 large eggs, separated
• 1/3 cup all-purpose flour, plus extra for dusting the peppers
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 2 cups vegetable oil, for frying

Method

1. Roast the poblanos directly over a gas flame or under a hot broiler, turning often, for 8 to 10 minutes until the skins are blackened and blistered all over. Place in a covered bowl for 10 minutes to steam, then peel off the skins.
2. Cut a slit down one side of each pepper, carefully remove the seeds, and pat dry. Season the flour for dusting with a pinch of the salt.
3. Mix the Monterey Jack and queso fresco and fill each pepper with the cheese mixture. Close the slit and secure with a toothpick if needed. Dust the stuffed peppers lightly with flour.
4. Beat the egg whites to stiff peaks. Beat the yolks with the 1/3 cup flour, the remaining salt, pepper, cumin, and chili powder, then fold the whites through to make a light batter.
5. Heat the oil in a deep skillet to 350°F. Dip each pepper in the batter, let the excess drip off, and fry for 2 to 3 minutes per side until puffed and golden.
6. Drain on paper towels, remove the toothpicks, and serve at once, with salsa or tomato sauce if you like.

Prep: 45 min · Cook: 15 min · Total: 60 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data