Recipe Ingredients
- 6 poblano peppers
- Oaxaca cheese or mozzarella cheese
- 5 eggs
- Flour, for dusting
- Cooking oil
Recipe Directions
- Char the peppers, either by broiling in the oven on a foil-lined baking sheet for 8 to 12 minutes, on a covered grill for 20 to 30 minutes, or directly over flame on a gas burner on medium high heat for 5 to 8 minutes, rotating frequently.
- Once charred, add peppers to a plastic bag to "sweat" for 15 minutes. Remove the majority of the charred skin from peppers by scraping with a spoon, and deseed.
- Stuff peppers with cheese and sprinkle flour on top.
- Crack eggs and separate egg whites from the egg yolks. Beat egg whites in a bowl until you gets stiff peaks. Then add in egg yolks and continue to beat until well combined.
- Add oil to a hot pan. Once oil is heated, dip stuffed peppers into egg mixture and place in pan. Cook until browned.
- Repeat steps for all peppers. Serve and enjoy.
