A bit time-consuming, but worth the effort, these cheese-stuffed and fried peppers are a Mexican staple. Fresh poblano peppers are mildly hot and darker green with more tapered tips than sweet green peppers. If they are unavailable or if you want a milder version, use small sweet red or yellow peppers.
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2008
MethodOn rimmed baking sheet, broil chilies, turning often, for about 10 minutes or until charred and blistered all over. Transfer to bowl; cover and let stand for 15 minutes or until skins loosen. Peel off blackened skin. Cut lengthwise slit along 1 side of each chili; open and cut away seeds to remove.
In bowl, beat together Cheddar cheese, goat cheese and green onions; divide into 8 portions and stuff inside chilies. Pinch slits to close. Set aside. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In large bowl, beat egg whites until stiff peaks form. In small bowl, beat egg yolks with 1 tbsp (15 mL) of the flour; fold into whites.
In heavy skillet, pour in enough oil to come 1 inch (2.5 cm) up side. Heat until 350°F (180°C) on deep-fryer thermometer, or until small dollop of batter browns in about 8 seconds.
Roll chilies in remaining flour to coat; shake off excess. In 2 batches and using metal tongs, dip each chili into batter to coat.
Fry chilies, seam side down and turning once, for about 5 minutes or until golden brown. Drain on paper towel–lined plate. (Make-ahead: Let stand for up to 30 minutes. Reheat on baking sheet in 400°F/200°C oven, about 10 minutes.)
Spoon warm Roast Tomato Sauce onto platter; place chilies on top. Sprinkle with coriander.
Nutritional facts Per serving: about
- Sodium 554 mg
- Protein 20 g
- Calories 428.0
- Total fat 33 g
- Cholesterol 124 mg
- Saturated fat 14 g
- Total carbohydrate 15 g
- Iron 13.0
- Folate 24.0
- Calcium 34.0
- Vitamin A 30.0
- Vitamin C 115.0