| Yield | Preparation time | Cook time | Total time |
| 2 servings | 30 minutes | 10 minutes | 40 minutes |
Check out this original Mexican cheese-stuffed poblano peppers recipe, which has a great flavor that you’ll remember for the rest of your life.
Keep in mind that poblano peppers in general are not spicy, and only a few of these are. Another point to mention is that you only need a few ingredients that almost everyone has in their kitchen, making this a very easy dish to make.
Instructions
1. Wash the poblano peppers thoroughly. Next, place two or three directly on the flame of the stove or under heat, in order to separate the peel from the poblano pepper. You’ll see once it starts to bubble up and breaks. Spin it with tongs or with the stem to distribute the heat evenly.
2. Place each poblano in a plastic bag and tie it up. Allow all peppers to sweat inside for a while. This is effective for completely removing their skin. Then, peel away its skin and rinse with water.
3. Then, cut a slit along the peppers and carefully remove the seeds, attempting to keep the entire pepper intact.
4. After that, stuff the poblano pepper with cheese and close.
5. Toss them in flour.
6. Meanwhile, heat up some oil in a pan.
7. Next, in a bowl, shake egg whites vigorously until the beaten eggs are thickened, then add yolks and shake vigorously again.
8. Dip the poblano peppers into the beaten eggs and cook them immediately on the stove, flipping them to cook on both sides. Make this as soon as you can before the beaten eggs become undone.
9. To make the tomato sauce, add garlic, cut tomatoes and onion, and blend them together. Strain sauce, season with salt, and fry in hot oil until the sauce is slightly reduced.
10. Pour the sauce over the stuffed poblano peppers.
11. Serve and enjoy!
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How to make cheese-stuffed poblano peppers?
To begin, follow steps 1 and 2 of the recipe to peel the poblano peppers. Then, fill with cheese before making the beaten eggs. This is a critical step in the entire recipe because beaten eggs can sometimes fail to achieve the desired texture if you do not have a hand mixer.
After that, coat with flour, dip into beaten eggs and cook. Serve cheese-stuffed poblano peppers and enjoy!
Remember that this is a traditional Mexican dish, and if you get some tortillas, you’ll complete this meal. By the way, this meal is perfect for a vegetarian diet.
Finally, instead of cheese, you can stuff poblano peppers with chicken or ground meat. Typically, when using chicken, prepare the unravel the chicken meat breast and cook it with tomato and onion. If you’re using ground meat, do the same thing: prepare it ahead of time.
Mexican Cheese-Stuffed Poblano Peppers Recipe
Equipment
- hand mixer optional
- blender
Ingredients
- 6 poblano peppers
- 6 pieces cheese (white cheese, mozzarella, or feta)
- 3 eggs
- ⅓ cup flour
- canola oil
For tomato sauce
- 5 tomaotes
- ⅛ onion
- 1 garlic clove
- salt
- canola oil
Instructions
- Wash the poblano peppers thoroughly. Next, place two or three directly on the flame of the stove or under heat, in order to separate the peel from the poblano pepper. You'll see once it starts to bubble up and breaks. Spin it with tongs or with the stem to distribute the heat evenly.
- Place each poblano in a plastic bag and tie it up. Allow all peppers to sweat inside for a while. This is effective for completely removing their skin. Then, peel away its skin and rinse with water.
- Then, cut a slit along the peppers and carefully remove the seeds, attempting to keep the entire pepper intact.
- After that, stuff the poblano pepper with cheese and close.
- Toss them in flour.
- Meanwhile, heat up some oil in a pan.
- Next, in a bowl, shake egg whites vigorously until the beaten eggs are thickened, then add yolks and shake vigorously again.
- Dip the poblano peppers into the beaten eggs and cook them immediately on the stove, flipping them to cook both sides. Make this as soon as you can before the beaten eggs become undone.
- To make the tomato sauce, add garlic, cut tomatoes and onion, and blend them together. Strain sauce, season with salt, and fry in hot oil until the sauce is slightly reduced.
- Pour the sauce over the stuffed poblano peppers.
- Serve and enjoy!
