Prep 30 mins
Cook 20 mins
got this recipe from a Mexican cook book,the process may seem complicated,but the result comes out amazing,give it a try.
- 6 poblano peppers or 6 anaheim chilies
- 2 potatoes, peeled and diced to 1/2 inch cubes
- 1 cup cream cheese
- 1 3⁄4 cups cheddar cheese, grated
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 eggs
- 1 cup all-purpose flour
- 1⁄2 teaspoon white pepper
- oil (for frying)
- chili flakes (to garnish) (optional)
- make a neat slit down one side of each chile,place them in a dry frying pan over medium heat,turn them frequently until skins blister.
- place the chiles in a strong plastic bag and tie the top to keep the steam in,set aside for 20 min.then carefully peel off the skin and remove the seeds from the slits,keep chiles whole,dry them with paper towl then set aside.
- bring a large sauce pan of water to boil,add the potatoes,let the water return to boiling point,lower the heat and simmer for 5 min or until potatoes are just tender.drain thoroughly.
- mix gently the cream cheese and grated cheese in a bowl,season with salt and pepper,add the potatoes and mix well.
- spoon potato filling into each chile,cover the stuffed chiles with plastic wrap and chill for 1 hour.
- beat the eggs,pour into a large shallow dish,spread out flour in another dish and season it with remaining salt and pepper.
- heat oil to 375F for deep frying,coat chiles first in flour then in egg,add to the hot oil,fry the chiles until golden and crispy,drain on paper towel and serve hot.
Delicious! Made for PAC 2012 Thank you for sharing.
What a nice change from the chile rellenos I usually make. I cut the filling ingredients in half and used 4 poblano chiles. The filling is really creamy and the addition of potatoes makes them very substantial. Made for my PAC baby 2010.