Description
A beloved Mexican dish featuring poblano peppers stuffed with cheese, coated in a light batter, and fried to golden perfection.
Ingredients
- 6 large poblano peppers
- 2 cups cheese (Oaxaca or Monterey Jack)
- 1 cup all-purpose flour
- 4 large eggs, separated
- 1/4 teaspoon salt
- Salsa roja or sour cream for serving
Instructions
- Roast poblano peppers over an open flame or in the oven until charred, then peel off the skin.
- Slit the peppers open and remove the seeds.
- Stuff each pepper with cheese.
- Separate the egg whites and yolks. Beat the egg whites to stiff peaks and gently fold in the yolks with salt.
- Roll the stuffed peppers in flour, then dip in the egg batter.
- Fry in hot oil until golden brown on all sides.
- Drain on paper towels and serve with salsa roja or sour cream.
Notes
For a spicier version, consider adding chopped jalapeños to the cheese filling. Ensure to secure the peppers with toothpicks if needed, and remember to remove them before serving.