Description
Delicious stuffed poblano peppers filled with melted cheese, perfect for weeknight dinners or special occasions.
Ingredients
- Poblano peppers
- Cheese (e.g., queso blanco, mozzarella, or Monterey Jack)
- Eggs
- Flour
- Salt
- Pepper
- Tomato sauce (optional)
- Olive oil or vegetable oil for frying
Instructions
- Roast the poblano peppers over an open flame or in the oven until charred.
- Place them in a plastic bag to steam for about 10 minutes, then peel off the charred skin.
- Make a slit in each pepper and remove the seeds.
- Stuff the peppers with cheese.
- In a bowl, beat the eggs until fluffy.
- Dip the stuffed peppers into flour, then into the beaten eggs.
- Heat oil in a pan and fry the peppers until golden brown on all sides.
- Serve with tomato sauce if desired.
Notes
Choose firm and blemish-free poblanos for best results. Feel free to experiment with different fillings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 120mg