On the same night that I made the Spicy Chicken Tortilla Soup, I also made these delicious Cheese Stuffed Poblano Peppers. I found the recipe at Epicurious.com and only changed a couple things. I planned to make the tomato sauce that goes with it, but ran out of time. Instead, I used some of Rick Bayless's Frontera Grill Roasted Red Pepper Salsa as the base of this dish and laid the pepper on top of that. The pairing was actually quite good. Also, instead of stuffing the pepper with regular Monterrey Jack cheese, I stuffed it with pepper jack. Yes, I'm pretty sure I had a death wish that night with all this spicy food. But, if you live in our house, you love it!
To make these yummy, melty peppers, first start by charring the skins over an open flame.
Once charred, place them in a paper bag for 10 minutes to loosen the skins.
Remove the skins carefully, being sure to keep the peppers in tact. Using kitchen shears, cut a slit up the front of each pepper and stuff with cheese. Close the peppers back up, overlapping the slit just a bit so the pepper sticks to itself to stay closed.
Next, dust the peppers with flour and set aside while you make the batter.
By separating the egg whites from the yolks and whipping the whites with some salt until they formed stiff peaks,
I was able to fold the whites into the yolks and create a very fluffy, foamy batter that resulted in a very light texture when served.
Now that the batter is made, dip each pepper in and coat up to the stem. Since the batter is thick and foamy, you'll need to paint it on with your hands.
Now dip the peppers into hot oil
and deep fry until golden brown.
Did I mention we were drinking tequila that night? haha...