A classic Mexican dish featuring roasted poblano peppers stuffed with cheese, dipped in a light egg batter, and fried until golden brown.

Units Scale

Cook Mode Prevent your screen from going dark

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.