Shared by our own Jorge Salinas and his lovely wife Ale, this is an authentic Mexican family recipe that we are delighted to pass on to you. Ale tells us that the Poblano peppers can be stuffed with ground beef or cheese, depending on your family’s preference. You’ll notice the quantity of the ingredients is somewhat variable, depending on the size and amount of your Poblano peppers.
Servings: 4-6
Ingredients:
4-6 Poblano peppers
1/2-1 pound Ground beef, browned and drained well (Season to taste)
2-3 cups Queso fresco or semisoft white melting cheese, cut into cubes (mozzarella cheese can be substituted)
1/2 medium Onion, chopped (optional)
Salt and Pepper to taste
Canola oil for frying
1/2 cup Flour for dredging peppers (less 1 Tablespoon for the egg batter)
Ingredients for the batter:
2-3 Eggs, separated
1 Tablespoon Flour
Salt to taste
Optional Ingredients:
Prepared Rice
Refried beans
Directions:
1. Wash peppers and pat dry really well.
2. In a large skillet, char peppers over medium high heat, turning carefully, until skins are easily removed. (An easy way to do this is to place the charred peppers in a bowl, cover with plastic wrap, and let steam for 10-15 minutes to loosen the skins.)
3. Once they are cool enough to handle, peel the peppers and discard the skins.
4. Using a small sharp knife, cut lengthwise down one side of each pepper and carefully remove the seeds. (Remember to use gloves!)
5. Stuff the peppers with either browned ground beef or cheese, dividing evenly. Chopped onions may be added at this point, according to your family’s taste.
6. Close the peppers and secure tightly with toothpicks or wooden skewers.
7. Place flour in a small shallow bowl. Remove 1 Tablespoon of flour and reserve for the egg batter.
8. Dredge each pepper in flour, coating lightly and shaking off any excess.
9. In a separate bowl, beat the 3 egg whites until soft peaks form. Carefully fold in the 3 egg yolks, along with the reserved 1 Tablespoon flour, and season with salt.
10. Heat the canola oil in a large skillet over moderate heat, until hot but not smoking.
11. Dip the flour-coated peppers in the egg batter, then carefully lay them in the hot oil.
12. Using a slotted spoon, baste the peppers in the hot oil. When the bottoms are golden brown (watch carefully, just a few seconds!) turn over and brown other side.
13. Transfer to a paper towel-lined platter. Allow excess oil to drain.
14. Serve immediately, accompanied by rice and refried beans.