Ingredients
- Combine with recipe #2 as desired Oven
- Ingredients
- 8 Poblano chiles
- 3/4 lb. grated mild cheddar cheese (about 3 Cups)
- Vegetable shortening for frying
- 1/2 c all purpose flour
- 2 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 4 large egg yolks beaten
- 4 large egg whites beaten until foamy
- 1/4 LB grated sharp cheddar (about 1 Cup) - Bob does not use this
Preparation
Step 1
Using a long handled fork, char chiles over an open flame, turning until skins are
blackened, 4 to 6 minutes (alternatively, broil chiles on a broiler pan about 2 inches from
heat, turning occasionally until skins are blistered and charred). Transfer chiles to a
bowl and let stand, covered, until cool enough to handle. Using a small knife, carefully
scrape the charred skin off the chiles, leaving the stems attached.
Carefully cut a lengthwise slit into each chile to form a pocket, and cut out and discard
the seeds. Stuff each chile with some of the mild cheddar, and thread shut with a
toothpick. In a large saucepan, melt enough shortening to reach ½ inch up the sides
and heat to 375 degrees F on a deep fat thermometer.
Preheat the broiler. In a bowl, combine flour, salt, and pepper. In another bowl,
carefully fold yolks into egg whites. Working in batches, dredge the chiles in the flour
and, using a slotted spoon, dip into the eggs to coat completely. Fry, turning
occasionally, until golden, no more than a couple of minutes. Using a slotted spoon,
transfer chiles (careful, they are delicate) to a paper towel to drain.
Arrange chiles on a flame-proof plate and sprinkle with the sharp cheddar. Broil chiles
just long enough to melt cheese and serve immediately, accompanied by salsa, if
desired.