From season to season, region to region and even field to field, poblano chilies can vary in hotness: the only way to test their heat is to taste one. These stuffed chilies can be made and refrigerated up to a day ahead. If the cheese filling is too rich for you, add more vegetables such as corn kernels or peas.

ingredients

  • 1/3-pound Manchego or Monterey Jack cheese, grated
  • 1/4-pound panela or farmer cheese, grated
  • 2 ounces anejo or Romano cheese, grated
  • 8 fresh poblano chili peppers, roasted and peeled, but kept whole
  • 1/2 cup all-purpose flour
  • 4 eggs, beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Vegetable oil for frying
  • 1 cup red salsa
  • 1 cup green salsa
  • 6 tablespoons crema or sour cream, optional

Companion recipe: Green Salsa Red Salsa

directions

Combine the cheeses in a bowl. Toss to mix. Make a lengthwise slit in each chili and remove the stem, seeds and ribs. Mold 1/2 cup of the cheese mixture into a torpedo shape and place it inside a chili. Fold the chili around the cheese to enclose it completely. Set aside while filling the remaining 7 chilies in the same way.

Preheat oven to 350 degrees F. Spread the flour on a plate. Using a whisk in wide bowl, beat the eggs until foamy, about 3-5 minutes. Then whisk in the salt and pepper and set aside.

In a wide cast-iron frying pan over medium heat, pour in the vegetable oil to a depth of 1 inch. Heat until almost smoking (about 375 degrees F). Working with 1 chili at a time, dip it in flour and turn to coat, patting off any excess. Dip 2 chilies at a time into the beaten eggs, then slip them into the hot oil. Fry until lightly browned, about 2-4 minutes. Flip and brown the other side, about 2-4 minutes longer. Using a slotted spoon, transfer to a paper towel-lined baking sheet to drain. Repeat with the other chilies.

When all the chilies have been browned, remove the paper towel and place the baking sheet in the oven until the cheese at the center of each chili has melted, about 4-6 minutes.

TO SERVE: Coat 1/2 of each of 4 individual plates with red salsa and the other half with green salsa. Place 2 chilies on each plate and spoon a dollop of crema or sour cream on top, if desired. Serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 731

nutrition information per serving

496 calories; 28g total fat; 270mg cholesterol; 1013mg sodium; 35g carbohydrates; 8g fiber; 30g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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