Ingredients:

  • 4 large poblano peppers (approximately 6-8 inches long)
  • 1 tablespoon vegetable oil (15ml)
  • 8 ounces Oaxaca cheese, shredded (225g)
  • 1/4 cup chopped fresh cilantro (5g)
  • 1/4 teaspoon dried oregano (0.5g)
  • 4 large eggs, separated (US standard)
  • Pinch of salt
  • 1/4 teaspoon cream of tartar (0.5g)
  • 2 tablespoons all-purpose flour (30g)
  • 2 cups vegetable oil, for frying (475ml)
  • Your favorite salsa (e.g., salsa roja, salsa verde) (Optional)
  • Sour cream or Mexican crema (Optional)
  • Chopped cilantro (Optional)

Instructions:

  1. Rub peppers with oil and roast directly over a gas flame or under a broiler until blackened on all sides, turning frequently.
  2. Place roasted peppers in a bowl and cover with plastic wrap (or in a paper bag). Let steam for 10-15 minutes.
  3. Gently peel off the blackened skin from the cooled peppers. Make a slit down the side of each pepper, removing the seeds and veins carefully. Leave the stem intact.
  4. In a bowl, combine shredded Oaxaca cheese, cilantro, and oregano.
  5. Carefully stuff each pepper with the cheese mixture. Close the slit as much as possible.
  6. Separate egg whites and yolks into two separate bowls. Beat egg whites with salt and cream of tartar until stiff, glossy peaks form. In the yolk bowl, lightly whisk the yolks. Gently fold the yolks into the beaten egg whites, followed by the flour. Be careful not to overmix.
  7. Heat vegetable oil in a deep-sided skillet to 350°F (175°C). Dip each stuffed pepper into the egg batter, ensuring it’s fully coated. Carefully place the battered pepper into the hot oil. Fry for 2-3 minutes per side, until golden brown and cooked through.
  8. Remove the fried peppers with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve immediately with your favorite salsa, sour cream, and chopped cilantro.