Cheese-stuffed Chile
A classic Mexican comfort dish: roasted poblano peppers stuffed with melty cheese, dipped in a light egg batter, and fried until golden. Finished with a dusting of cinnamon and powdered sugar for a sweet-savory contrast.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 16g
Ingredients
- 4 whole poblano peppers
- 8 oz Oaxaca or mozzarella cheese
- 4 large eggs
- ½ cup all-purpose flour
- 1 cup vegetable oil
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 tbsp powdered sugar
Instructions
- 1
Roast the 4 poblano peppers over a gas flame or under a broiler, turning occasionally, until skins are charred all over, about 8-10 minutes. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes.
- 2
Rub off the charred skins from the peppers. Make a small slit lengthwise in each pepper and carefully remove the seeds and membranes, keeping the stem intact. Pat dry with paper towels.
- 3
Cut the 8 oz cheese into 4 thick strips. Insert one strip into each pepper through the slit, pressing gently to close. Set aside.
- 4
Separate the 4 eggs, placing whites in a large bowl and yolks in a small bowl. Beat the yolks with a fork until smooth.
- 5
Beat the egg whites with an electric mixer until stiff peaks form, about 3-4 minutes. Gently fold the yolks and 2 tbsp of the flour into the whites until just combined; the batter should be lumpy.
- 6
Heat the 1 cup oil in a large skillet over medium-high until shimmering, about 2 minutes. Test by dropping a bit of batter—it should sizzle immediately.
- 7
Dredge each stuffed pepper in the remaining flour, then dip into the egg batter, coating completely. Carefully place in the hot oil, working in batches to avoid crowding.
- 8
Fry until golden brown on one side, about 3-4 minutes, then flip and fry the other side until golden and crisp, another 3-4 minutes. Drain on paper towels.
- 9
Sprinkle the fried chiles with the 0.5 tsp salt, 1 tsp cinnamon, and 2 tbsp powdered sugar. Serve hot.
Tools you’ll need
- large skillet
- mixing bowls
- electric mixer
- tongs
- paper towels
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