Ingredients
Scale
- 4 large poblano peppers
- 2 large eggs, separated
- ½ cup all-purpose flour, divided
- 6 ounces melty cheese (like Monterey Jack, white cheddar, or any Mexican cheese), cubed or shredded
- Pinch of salt
- Oil for frying
- 1–2 cups enchilada sauce or salsa roja for serving
Instructions
- Roast the poblano peppers until skins are blackened.
- Place roasted peppers in a bag to steam and cool.
- Peel the skins, make a slit, and remove seeds.
- Stuff peppers with cheese and secure with toothpicks if necessary.
- Beat egg whites until stiff peaks form, then fold in yolks.
- Mix flour with a pinch of salt.
- Coat peppers in flour, then dip into egg batter.
- Fry each pepper in hot oil until golden brown.
- Serve hot with enchilada sauce or salsa roja.
Notes
Ensure peppers are well-roasted for easier peeling.
Be gentle when stuffing to prevent tearing.
Fry in batches to maintain oil temperature.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 5
- Protein: 15
- Cholesterol: 150