Poblano peppers stuffed with cheese, then coated in an egg batter and fried.
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Difficulty
Hard
Skills Required
Roasting Peppers, Whipping Egg Whites, Frying
Ingredients & Nutrition
450 kcal
Calories
20g
Protein
35g
Fat
15g
Carbs
4g
Fiber
6g
Sugar
800mg
Sodium
- 4 large Poblano Peppers
- 1/2 lb, cubed Oaxaca or Monterey Jack Cheese
- 4, separated Eggs
- 1/4 cup Flour
- for frying Oil
- for serving Ranchero Sauce
Equipment Needed
- Baking Sheet
- Skillet
- Mixing Bowls
- Hand Mixer
Let AI Suggest Variations
- Add cooked ground beef or chorizo to the cheese filling.
- Bake the chiles instead of frying for a healthier option.
- Use a different type of cheese, like queso fresco.
- Serve with a side of rice and beans.
Instructions:
1. Roast the poblano peppers over a flame or under a broiler until the skin is blackened and blistered. Place in a bag to steam, then peel the skin off.
2. Make a slit in each pepper and carefully remove the seeds. Stuff with cheese.
3. Beat egg whites until stiff peaks form. In a separate bowl, beat egg yolks, then fold into the whites.
4. Dredge the stuffed peppers in flour, then coat with the egg batter.
5. Fry in hot oil until golden brown on all sides.
6. Serve immediately, topped with warm ranchero sauce.