A delightful twist on the classic Chiles Rellenos, these cheesy stuffed poblano peppers are a treat for the senses.
Preheat your oven to broil.
Preheating ensures even charring of the peppers.
Place the poblano peppers on a baking dish and broil until the skin is charred, turning occasionally.
Keep an eye on the peppers to avoid over-charring.
Transfer the charred peppers to a sealed bag and let them steam for 10 minutes.
Steaming makes peeling the skin easier.
Peel the skin off the peppers and make a slit to remove the seeds.
Be gentle to avoid tearing the peppers.
Stuff each pepper with cheese and set aside.
Use a spoon to carefully fill the peppers.
Separate the egg whites and yolks. Beat the whites until stiff peaks form, then fold in the yolks, flour, and salt.
Ensure the batter is well-mixed but not overbeaten.
Heat oil in a skillet over medium heat.
Test the oil temperature with a small drop of batter.
Dip each stuffed pepper in the batter and fry until golden brown on all sides.
Fry in batches to avoid overcrowding the skillet.
Heat the salsa in a saucepan until warm.
Stir occasionally to prevent sticking.
Serve the fried peppers topped with warm salsa.
Garnish with fresh cilantro for added flavor.
Nutze unsere App für das beste Erlebnis
