Ingredients
Scale
- 4 large poblano peppers
- 2 cups shredded Monterey Jack cheese
- 3 large eggs
- 1 cup all-purpose flour
- 1 cup homemade or canned tomato sauce
Instructions
- Preheat your oven to 400°F (200°C). Place the poblano peppers directly on the oven rack and roast for 20-25 minutes until the skin blisters.
- While the peppers are roasting, mix the shredded cheese with spices like cumin or garlic powder in a bowl.
- Once roasted, cover the peppers with plastic wrap for about 10 minutes to loosen the skins. Peel off the charred skin and stuff each pepper with cheese.
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold in the egg yolks and flour until just combined.
- Heat oil in a deep skillet over medium heat. Dip stuffed peppers into the batter and fry until golden brown, about 3-4 minutes per side.
- Serve hot, drizzled with tomato sauce or on top of rice for added flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 330
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 150mg