Ingredients
Scale
- 4 poblano peppers
- 2 large eggs, separated
- ½ cup all-purpose flour, divided
- 6 ounces melty cheese (such as Monterey Jack, white cheddar, or your favorite Mexican cheese), cubed or shredded
- Pinch of salt
- Oil for frying (vegetable or canola)
- 1–2 cups enchilada sauce or salsa roja, for serving
Instructions
- Roast the poblano peppers using an open flame or an oven broiler until charred.
- Allow peppers to steam in a bag for 10 minutes and peel off the skins.
- Slice each pepper lengthwise and remove the seeds.
- Stuff peppers with melty cheese, being cautious not to overstuff.
- Prepare the egg batter by beating egg whites until stiff peaks form, then fold in yolks.
- Mix flour with a pinch of salt in a separate bowl.
- Coat each stuffed pepper in flour and then dip in the egg batter.
- Heat oil in a pot to 375°F and fry the peppers until golden brown on each side.
- Drain on paper towels and serve with enchilada sauce or salsa roja.
Notes
Ensure oil is at the right temperature for frying to avoid soggy peppers.
Consider using a mix of cheeses for added flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Calories: 300
- Sugar: 1
- Sodium: 400
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 10
- Cholesterol: 80