Ingredients:

  • 4 large poblano peppers (about 6 oz/170 g each)
  • 1 cup (120 g) shredded queso fresco or Monterey Jack cheese
  • ½ cup (50 g) shredded cheddar cheese (optional)
  • 1 cup (125 g) all-purpose flour, divided
  • 2 large eggs
  • ½ cup (120 ml) milk
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Vegetable oil for frying (about 2-3 cups)
  • 1 tablespoon vegetable oil
  • Salt for seasoning after roasting
  • Fresh cilantro for garnish
  • Salsa or sour cream for serving

Instructions:

  1. Char the poblano peppers over a gas flame or under a broiler until blistered and blackened. Place peppers in a bowl, cover with plastic wrap, and steam for 10 minutes. Peel the skin, make a slit if needed, and remove seeds and stems. Lightly rub with vegetable oil and set aside.
  2. Mix shredded cheeses in a small bowl. Stuff each roasted pepper with about 2-3 tablespoons of cheese mixture. Secure with toothpicks if necessary.
  3. In a bowl, whisk eggs until frothy. Add milk, salt, and baking powder; whisk to combine. Gradually add ½ cup of flour, mixing just until smooth to create a thick batter.
  4. Heat vegetable oil in a deep pan over medium-high heat to about 350°F (175°C). Dip each stuffed pepper into the batter, coat evenly, then carefully fry until golden brown, about 3-4 minutes per side. Use a slotted spoon to drain on paper towels.
  5. Remove toothpicks if used. Serve hot, garnished with cilantro and accompaniments like salsa or sour cream.