Provided by Isabel Burton for the September 2022 issue of MansfieldNOW Magazine.
- 6 poblano peppers
- 1 cup vegetable oil, plus extra for browning (divided use)
- 1 lb. ground beef
- 1/2 onion, chopped
- Garlic powder, to taste
- Pepper, to taste
- Salt, to taste
- 10 oz. Jack cheese and mozzarella cheese, shredded
- 6 eggs, separated
- 1 tsp. salt for seasoning
- 1/2 cup all-purpose flour
- Char the peppers over the open flame of a gas grill or stove, turning occasionally until all sides are charred.
- Transfer the peppers to a bowl; cover with plastic wrap. Allow the peppers to rest for 5 minutes.
- Remove the skins and seeds of the poblano peppers.
- Cut a slit down the side of each pepper.
- Place a skillet on the stove; add a little oil to the brown ground beef; seasonwith onions, garlic powder, pepper and salt.
- Put the shredded cheese and beef mixture inside the peppers. Seal closed with a toothpick.
- Make a batter by beating egg whites in the bowl of a stand mixer with the whisk on medium, until they turn stiff. Turn the mixer on low; add the yolks,one at a time, until all are added. Add the salt.
- Heat the 1 cup oil in a large frying pan on medium-high. Place flour on a plate; coat the chiles in the flour. Dust off the excess flour; dip the chiles into the mixing bowl and cover with the egg batter.
- Get a spatula. Place the chiles in the hot oil. Brown on both sides. Remove from the pan; drain the excess oil on a paper towel; serve.
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