Ingredients -
- 12 large poblano peppers, roasted and peeled
- 6 large eggs
- 1 cup flour
- 1 block package of monterey jack cheese
- 1 cup vegetable oil
- 1 tablespoon salt
Preparation:
Place peppers under roaster and roast until peppers begin to turn brown. Remove skins.
Cut block of cheese into 1/4 inch thick pieces. Slice open end of pepper opposite the cap and stem. Stem can be used as handle to eat! Fill pepper with a few pieces of cheese then secure open ens using toothpicks.
Prepare the batter by briskly stirring 6 egg whites until stiff. Then slowly fold in the yolks.
Cover a plate with about half of the flour. Set all the chiles on the flour and sprinkle the rest of the flour on top. Shake off remaining flour and set chiles aside.
After dipping each chili into the batter, place into the hot oil. Cook until batter is a crisp golden brown. Place on paper towels to soak up excess oil.
