Cheese Stuffed Poblano Peppers
Poblano chiles stuffed with cheese and coated in egg batter
Free in the app35 min2 servingsMediumMexican
563kcal / serving
22.9 gprotein
11.1 gcarbs
47.9 gfat
Ingredients
- 2 pieces poblano chiles
- 120 grams Manchego cheese
- 2 pieces eggs
- 2 tablespoons flour
- ½ cup oil
Directions
- Roast poblano chiles directly over a flame, sweat in a plastic bag, and clean off skin, seeds, and veins.
- Stuff with sticks of Manchego cheese and secure the opening with toothpicks if necessary.
- Lightly flour the chiles, removing any excess powder.
- Beat egg whites to stiff peaks and gently fold in the yolks to maintain airiness.
- Dip the chiles in the batter and fry in oil at 180°C until uniformly golden. Drain on paper.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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