Submitted by: Kentucky Guera
Ingredients
- 6 fresh poblano chile peppers
- 1 (8 oz) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
- 2 large eggs, separated
- 1 tsp baking powder
- 3/4 cup all-purpose flour
- 1 cup vegetable shortening, for frying
Instructions
- Gather all ingredients.
- Preheat the oven broiler; set the oven rack about 6 inches below the heat source. Line a baking sheet with aluminum foil.
- Place the peppers on the prepared baking sheet and broil until the skins are blackened and blistered, about 10 minutes, using tongs to rotate them often so all sides char. Place the blackened peppers into a bowl and seal tightly with plastic wrap. Let them steam as they cool, about 15 minutes.
- Remove the skin from the peppers, then cut a slit down the long side of each one to remove the seeds and core.
- Rinse the peppers inside and out and pat dry with paper towels. Stuff with strips of cheese.
- Whisk the egg yolks and baking powder together in a bowl until combined.
- Beat the egg whites with an electric mixer in a separate bowl until stiff peaks form.
- Gently fold the beaten whites into the yolk mixture. Place the flour in a separate shallow bowl.
- Melt the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off the excess, then dip into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry until lightly golden brown and the cheese has melted, about 5 minutes per side.
- Serve and enjoy!