Description
A classic Mexican dish featuring roasted poblano peppers stuffed with cheese, dipped in a light egg batter, and fried until golden brown.
Ingredients
- 6 large poblano peppers
- 2 cups shredded Monterey Jack cheese
- 4 large eggs, separated
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- Vegetable oil, for frying
- Optional: salsa or tomato sauce for serving
Instructions
- Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered. Place them in a plastic bag or cover with a kitchen towel to steam for 10 minutes.
- Peel off the charred skin, make a small slit, and carefully remove the seeds without tearing the pepper.
- Stuff each pepper with shredded cheese and close the opening with toothpicks if necessary.
- Beat the egg whites until stiff peaks form, then gently fold in the egg yolks.
- Lightly coat each stuffed pepper with flour, then dip into the egg batter until fully covered.
- Heat vegetable oil in a skillet over medium heat and fry the peppers until golden brown on all sides. Drain on paper towels.
- Serve hot, optionally topped with salsa or tomato sauce.
Notes
- Use gloves when handling hot peppers to avoid irritation.
- For a lighter version, bake instead of frying.
- Experiment with different cheeses like Oaxaca or queso fresco.