Ingredients:

  • 4 large poblano peppers (approximately 500g)
  • 1 cup (120g) shredded cheese (e.g., Monterey Jack or queso Oaxaca)
  • 1/2 cup (75g) cooked ground beef or chorizo (optional)
  • 1/4 cup (30g) finely chopped onion
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 3 large eggs, separated
  • 1/2 cup (65g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Vegetable oil for frying (about 2 cups or 500ml)

Instructions:

  1. Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast until the skin is blistered and blackened, about 20 minutes.
  2. Remove the peppers and let them cool in a covered bowl to steam and loosen the skin.
  3. While the peppers cool, sauté onion and garlic in a pan until translucent. Mix in ground beef or chorizo (if using), and season with salt and pepper. Remove from heat and stir in the shredded cheese.
  4. In a mixing bowl, whisk egg yolks until pale and frothy. In another bowl, beat egg whites until stiff peaks form. Gently fold the flour, baking powder, and salt into the yolks, then slowly fold in the egg whites.
  5. Once cooled, peel off the skin from the peppers and carefully make a slit to remove seeds. Stuff each pepper generously with the filling.
  6. Heat vegetable oil in a frying pan over medium-high heat. Coat each stuffed pepper in the batter, allowing excess to drip off. Fry the peppers until golden brown on all sides, about 3-4 minutes per side. Drain on paper towels.