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| ROASTED POBLANO PEPPER CHILE RELLENO |
| 4 Servings |
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| Method Stage 1 |
| Roast poblano pepper on open flame until skin is easy to peel off.
Rinse with warm water and clean all seeds from inside of pepper.
Set aside the peppers and start stage 2. |
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| Method Stage 3 |
| Take six eggs and separate the whites and the yolk, holding the yolk
for separate use.
Add the whites to the mixer and mix for about 3 minutes; when
foaming, add the yolk to the mixer and mix for about 30 seconds.
Hold the mix on ice for better use. |
| Method Stage 2 |
| Grate 2 pounds Oaxaca cheese, 1 pound of Cotija cheese and put in
separate bowl.
Stuff the cheese inside the peppers, making sure you distribute equal
amount for the four peppers.
Sprinkle flour lightly all over the prepped peppers |
| Method Stage 4 |
| Fill a pan with vegetable oil or your favorite oil and heat to 250
degrees.
Grab a prepped poblano pepper and dip it in the batter making sure
all pepper is covered with batter; leaving the tail clean lightly dipping
it in the heated oil and turning the pepper throughout.
Make sure the oil is in low heat, keeping temperature at 250 degrees. |
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