Ingredients:

  • 4 large poblano peppers (approx. 680g)
  • 1 cup shredded cheese (preferably Oaxaca or Monterey Jack) (113g)
  • 1/2 cup cooked ground beef (or shredded chicken) (approx. 75g)
  • Salt and pepper, to taste
  • 3 large eggs, separated (approx. 150g)
  • 1/4 cup all-purpose flour (30g)
  • 1/2 tsp baking powder
  • A pinch of salt
  • Vegetable oil, for frying

Instructions:

  1. Preheat oven to 450°F (232°C).
  2. Place poblanos on a baking sheet and roast until skin is blistered, about 20 minutes.
  3. Remove and cover with plastic wrap to steam.
  4. Once cool, peel off the skin, cut a slit, and remove seeds.
  5. In a bowl, combine cheese and ground beef (or chicken). Season with salt and pepper. Stuff each pepper with the mixture.
  6. In a mixing bowl, separate the eggs. Whisk egg whites until stiff peaks form.
  7. In another bowl, combine yolks, flour, baking powder, and salt. Gently fold in the egg whites.
  8. Heat oil in a skillet over medium heat.
  9. Dip stuffed peppers into the batter, allowing excess to drip off.
  10. Fry until golden brown on all sides, about 4 minutes.
  11. Drain on paper towels and serve immediately with your choice of sides or sauces.