Description
Delicious, flavor-packed Stuffed Chiles with a crispy batter and creamy queso blanco filling, perfect for family gatherings or cozy dinners.
Ingredients
Scale
- 4 large Poblano Peppers
- 8 ounces queso blanco cheese (or Mexican Manchego, sliced or shredded)
- 5 large eggs (yolks and whites separated)
- Pinch of coarse salt
- 1/4 cup plus 2 tablespoons all-purpose flour (divided)
- Vegetable oil (for frying)
- Salsa roja sauce (for serving)
- Spanish rice (for serving)
Instructions
- Preheat the oven’s broiler and position the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Roast the Poblano peppers for 12-15 minutes until the skins are charred, turning occasionally.
- Transfer roasted peppers to a plastic bag for 15 minutes to steam, then carefully peel the skin.
- Cut a 2-3 inch slit along the long side of each pepper and remove seeds and membranes.
- Stuff the peppers with queso blanco, being careful not to overstuff.
- In one bowl, whisk egg yolks with a pinch of salt; in another, beat egg whites until stiff peaks form. Mix in 2 tablespoons of flour into the whites before folding in yolks.
- Heat vegetable oil in a large pan to 350°F (175°C). Coat each stuffed pepper in flour, dip in batter, and fry for 1-2 minutes until golden brown.
- Remove peppers to drain on paper towels and serve with salsa roja and Spanish rice.
Notes
Allow ingredients to come to room temperature for better texture. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Stuffed Chile
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 160mg
Keywords: stuffed chiles, Poblano peppers, Mexican recipe, comfort food, family dinner
