Because my poblano pepper plants are reproducing like inner city rats and I'm driven to find new ways to prepare them. That's why.
Have you ever started an ambitious project and then about half way through you just wanted to calls it quits and curl up with your new Dean Koontz novel? No? Well, that's what happened to me midway through this adventure.
By the time I'd roasted the peppers, skinned the peppers and seeded the peppers, I was ready to call it a day. This is where I admit that I don't like skinning peppers. I don't like peeling potatoes either, but that's another post, another day.
Next came stuffing the peppers. Then whipping the eggwhites to fold into the batter. I was hanging in there by a thread at this point.I heated the oil and like Jethro in the ce-ment pond, I commenced to swimming those peppers in the pool of batter. THAT'S where it got really ugly, really fast. The cheese wanted to slip out the bottom of the peppers and the batter was dripping EVERYWHERE. I was just winging it at this point, people. Plop, drop, drip, fry. Messy. Messy. Messy. You'll pardon the lack of photos from here on out, as I have only two hands and they were both occupied. And that Bud Light? Yeah, I drank the rest of it. I had to.
The result? Very tasty. Will I make them again... NEVER! But now that I know what they are and how delicious they can be, I'll definitely order them the next time I dine at a Mexican restaurant. And I'll just point to them on the menu.
By the way, I served these with a side of my crockpot refried beans. Delish!
6-8 poblano peppers
6-8 ounces Monterey Jack cheese, in cheese stick form
Broil whole peppers in oven, 6-8 inches from heat, turning halfway through, until blistered and charred, (10-15 minutes.) Remove from oven and place in ziploc bag. Let sit for 15 minutes. Remove from bag and peel skin off peppers. Make a slit on one side of pepper and remove seeds. Stuff peppers with cheese sticks and fold peppers over to seal. Set aside.
1 cup flour
3/4 tsp salt
1 tsp chili powder
4 eggs, separated
1/2 cup beer
Mix together the flour, salt, chili powder and egg yolks. Gradually add in the beer and stir to combine. In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into flour mixture.
In a shallow dish, place some additional flour (1/2 cup or so) and season with salt and pepper. You're going to coat your peppers in this first before dipping in the batter. This step helps the batter stick to the pepper.
Heat 3-4 inches of oil to 350 degrees in a heavy pot.
(this is where you're going to start cussing me out) Take each stuffed pepper, roll it in flour, then dunk it in the batter. Let excess batter drip into bowl. Drop pepper into heated oil and fry for 4-5 minutes. Turn and fry for another 2-3 minutes, until browned. Remove to paper towels to drain.
Use your favorite salsa or sauce to top the pepper. I used a canned red enchilada sauce because all I wanted to do at this point was drink beer and read my novel.