Ingredients
Equipment
Large Deep Frying Pan
Cooking Instructions
- Roast poblano peppers over an open flame or under a broiler until skins blister.
- Place peppers in a covered bowl for 10 minutes, then peel skins gently.
- Make a small slit in each pepper and remove seeds.
- Stuff each pepper with shredded cheese and close gently.
- Beat egg whites until stiff peaks form, then fold in egg yolks, flour, salt, and pepper.
- Heat oil in a frying pan over medium heat.
- Dip each stuffed pepper into the batter and fry until golden on all sides.
- Remove and drain on paper towels before serving.
Nutrition
Notes
Use mild poblano peppers for traditional flavor.
Fry in medium heat to avoid burning the batter.
Serve immediately while cheese is melted.