Ingredients
Scale
- 4 poblano peppers
- 6 ounces melty cheese (cubed or shredded; use Mexican cheese, Monterey Jack, or White Cheddar)
- 2 eggs (separated)
- ½ cup all-purpose flour (separated)
- A pinch of salt
- Oil for frying
- 1–2 cups enchilada sauce or salsa roja (for serving)
Instructions
- Roast the poblano peppers over an open flame or under the broiler until charred.
- Place roasted peppers in a sealed bag to steam and cool.
- Peel skins, slice each pepper lengthwise, and remove seeds.
- Stuff each pepper with melty cheese and secure with toothpicks if needed.
- Heat oil in a pot to 375°F.
- Beat egg whites until stiff peaks form, then fold in egg yolks.
- Mix flour and a pinch of salt in a bowl.
- Dip each stuffed pepper in flour, then in the egg batter.
- Fry in hot oil for 2-3 minutes on each side until golden brown, then drain on paper towels.
Notes
Choose firm, ripe poblano peppers for best results.
Ensure oil is at the right temperature to avoid sogginess.
Consider adding spices like cumin or garlic to the cheese for added flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Calories: 320
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 160mg