For best results, use large, thick-fleshed peppers such as poblano, mulato or Anaheim, banana or cubanelle.
- Portion size 6 servings
- 6 chilies
- 3 oz cheese white, such as Monterey Jack or queso blanco
- 2 oz cheese thinly sliced mozzarella or asadero
- 1/3 cup flour
- 8 cups vegetable oil for deep-frying
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 pinch pepper
- 1 cup water
Broil or grill chilies, turning several times, until blistered and browned but not charred all over, 10 to 15 minutes. Let cool; peel.
Starting close to stem end, cut 2-inch (5 cm) slit down side of pepper. Remove seeds. Fill each pepper with some of the white and mozzarella cheeses. Fold slit over to cover cheese.
Batter: In large bowl, whisk together flour, baking powder, salt and pepper. Whisk in water until smooth.
In large deep saucepan or wok, heat oil to 375°F (190°C) or until 1-inch (2.5 cm) cube of white bread dropped into oil turns golden brown in 60 seconds. Coat stuffed chilies with flour; dip into batter to cover. Cook each in hot oil, rolling to ensure even browning, until browned and crisp, 2 to 3 minutes. With tongs, transfer to paper towel lined rack.