Ingredients:

  • 4 large poblano peppers (approx. 1 lb / 450g)
  • 1 tablespoon olive oil (15 ml)
  • 8 ounces Monterey Jack cheese, cut into 4 strips (225g)
  • 1/4 cup shredded Oaxaca cheese (25g) (Optional)
  • 4 large eggs, separated (US Large)
  • Pinch of salt (approx. 1/8 tsp / 0.5g)
  • 1/4 teaspoon cream of tartar (approx. 1g)
  • 2 tablespoons all-purpose flour (15g)
  • 2 cups vegetable oil, for frying (475 ml)
  • Salsa Roja or Salsa Verde, for serving (Optional)
  • Mexican Crema or sour cream, for serving (Optional)
  • Chopped cilantro, for garnish (Optional)

Instructions:

  1. Preheat broiler. Rub peppers with olive oil and place on a baking sheet. Broil until blackened on all sides, turning frequently with tongs.
  2. Transfer peppers to a bowl, cover with plastic wrap, and let steam for 15-20 minutes. Gently peel off the blackened skin.
  3. Make a lengthwise slit in each pepper, leaving the stem intact. Carefully remove seeds and veins.
  4. Stuff each pepper with a strip of cheese, using both Monterey Jack and Oaxaca if desired. Gently close the slit.
  5. Separate eggs. In a large bowl, beat egg whites with salt and cream of tartar until stiff peaks form. In a separate bowl, whisk egg yolks and flour until combined. Gently fold the yolk mixture into the egg whites until just combined. Don't overmix!
  6. Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
  7. Dredge each stuffed pepper in the egg batter, ensuring it’s completely coated. Carefully lower the battered pepper into the hot oil.
  8. Fry for 2-3 minutes per side, until golden brown and cooked through.
  9. Remove from oil with a slotted spoon and place on paper towels to drain excess oil. Serve immediately with your favorite toppings.