Smokey poblanos are perfect vessels for any leftover veggies or a mixture of cheeses. Use what you have on hand! Smothered in a green or red chile sauce and served with salsa and a dollop of sour cream.
The prep time allows for a brief stint in the freezer that makes handling the stuffed bundles easier, it’s an optional step.
Char skins of peppers on grill or in oven. Steam in a bag or bowl with plastic wrap. Peel skin from peppers.
Carefully cut a slit in on side of the pepper and remove seeds.
Create the stuffing mixture. About 4 cups worth.
Example shown; cooked rice and beans, sautéed mushrooms, corn, chopped tomatoes, mozzarella and cheddar cheese.
Carefully stuff peppers and pinch shut with a toothpick.
In a shallow bowl, add flour. Gently dredge peppers and place on parchment paper on a plate.
Place in freezer until peppers are firm, up to 20 minutes.
Preheat oven to 400 degrees. Remove peppers from freezer.
Prepare batter;
Whisk together egg whites, cornstarch, water and chile powder (if using). Whisk until stiff peaks form.
Heat about 2 inches of oil in a heavy duty skillet.
Using the stem of the pepper, dredge into egg white batter, completely covering pepper.
Fry peppers in oil, turning to fry all sides.
Place fried peppers on baking sheet and bake until heat through, about 10 minutes.
Serve hot, smothered with sauce, salsa, sour cream. Don’t forget the Spanish rice and beans!!
0 servings