6 Poblano peppers, grilled and peeled (directions follow)
1/2 pound block Monterey Jack cheese
6 large eggs, separated
3/4 cup all-purpose flour
Dash salt and pepper
2 cups canola oil
Blend flour with salt and pepper. Beat egg whites until soft peaks form. Beat egg yolks with 1 tablespoon of the flour. Fold egg yolks into egg whites. Cut skinned and cooled peppers open on one side with a paring knife and use the back of a knife to scrape out membrane and seeds. Cut cheese into rectangles to fit inside of the peppers (peppers should close tightly around cheese). Roll peppers in flour to coat evenly, then dip in egg batter. (Allow excess batter to run off pepper.)
Heat the oil in large cast-iron skillet until hot and fry peppers, seam side down, on both sides until golden brown. Drain on paper towels. Serve with favorite salsa or heated stewed tomatoes. Garnish with sour cream and fresh chopped cilantro.
Makes 3 servings.
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