Ease of preparation rating: Easy.
Yield: 4 servings.
Ingredients:
8 fresh Poblano chilies
1 pound (454 g) Chihuahua cheese, sliced into 2-inch by 1-inch (5 cm by 2.5 cm) slices
2 tablespoons (30 ml) flour
3 large eggs, beaten
Vegetable oil, for frying
Salt and pepper
Method:
Preheat oven to 400 F (205 C).
Place Poblano chilies on a baking sheet and roast, uncovered, for fifteen minutes or until the skins of the chilies char and loosen.
Remove the chilies from the oven and place in a paper bag for fifteen minutes to steam.
Heat oil in a large heavy-bottomed pot to 375 F (190 C).
When they are finished steaming, peel the chilies — the skins should slip off easily, if not scrape them off with the flat edge of a knife. Next, cut an opening lengthwise into each chili and open the pepper to expose the seeds and membrane. Then, while holding the stem of the pepper from the outside, carefully slice across the base of the stem from the inside and remove the core, seeds, and membranes. Repeat with the other peppers.
Stuff each chili with one piece of Chihuahua cheese and close.
Make a batter by combing the flour with the eggs and seasoning with salt and pepper, then dip the stuffed chilies in the batter to coat.
Carefully place the chilies into the hot oil and fry for five to six minutes, rotating them gently, until all sides are crispy and golden brown.
Remove from oil and place on a paper towel-lined plate to drain, serve hot.
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