One of my all time favorite dishes!
Ingredients
4 Poblano chilies
4 Eggs, separated
1 1/4 Cups All purpose flour, divided
1/2 tsp Salt
1 lb Cheese, sliced or shredded such as oaxaca, fresco, monterey jack…
2 Cup Oil, lard or shortning
Directions
- Blister the peppers on the grill, open flame or in the oven on broil. Immediately put them in a ziplock freezer bag or in a bowl and cover tightly with plastic wrap until peppers cool down (20) minutes.
- Peel peppers leaving them intact. Cut slit along the side and remove seeds.
- Fill pepper with cheese carefully and set aside.
- Heat 2 cups of oil in heavy bottom pan on medium-high heat.
- Whip egg whites until frothy and soft peeks form. Fold in egg yolks, salt and 1/4 cup flour.
- Put 1 cup of flour in a bowl. Dredge each cheese filled chile in the flour, then dip into egg batter, Drop into hot oil right away and fry them until golden brown, 4 – 5 minutes on each side.
- Drain cooked chilies on paper towel and serve immediately.
Recipe Video
Notes
- Serve these with some fresh ranchero sauce, crema and a sprinkle of cotija!
