Prep 25 mins
Cook 40 mins
I love these things. I always add extra cheese and I've also been known to stuff these with a mixture of meat & veggis added to the cheese. These make a great light lunch or a side dish for dinner. Posted for Zaar World Tour 05
- 4 poblano peppers or 4 bell peppers
- 1⁄2 cup breadcrumbs
- 1⁄2 cup grated monterey jack pepper cheese
- 1⁄2 cup grated cheddar cheese
- 1⁄4 teaspoon ground cumin
- salt and pepper
- oil (for frying)
- 4 eggs, seperated
- 1⁄4 teaspoon salt
- 1⁄4 cup flour
- Put chiles on a hot grill or under the broiler, let skin blister and burn.
- Turn chiles occasionally so they don't overcook or burn through to the flesh.
- Wrap chiles in a damp cloth or plastic bag for 20 minutes.
- The burned skin will flake off easily and the flesh will be slightly cooked by the steam.
- Slit the side of each chile, remove seeds and veins. Leave the top of the chile intact.
- Rinse chiles and pat dry.
- Mix breadcrumbs, Pepper Jack, Cheddar cheese and cumin with salt and pepper to taste.
- Stuff filling into the slits in the chiles.
- Heat at least 1/2 inch (but no more than 1 full inch) oil in a heavy, deep pot to 350ºF.
- Beat egg whites until they are stiff, but not dry.
- Add salt and egg yolks, one at a time, beating well after each addition.
- Pat chiles completely dry (or batter won't adhere); sprinkle lightly with flour. Coat with batter.
- Fry chiles in hot oil, turn occasionally, until golden.
- Drain on paper towels.
- Sprinkle with cheddar cheese and melt in a 350ºF oven for 2-3 minutes. Serve immediately.