Ingredients:

  • 4 large fresh poblano peppers
  • 8 oz (225 g) Oaxaca cheese or mozzarella cheese, shredded (or a blend)
  • Optional: 1/4 cup (25 g) cooked and crumbled chorizo or seasoned ground beef
  • 4 large egg whites (room temperature)
  • 1/4 tsp cream of tartar
  • 4 large egg yolks, beaten separately
  • 1/2 cup (65 g) all-purpose flour, plus extra for dusting peppers
  • Pinch of salt
  • 1 to 1 1/2 cups (240–360 ml) vegetable oil or canola oil
  • Fresh salsa roja or tomato sauce (optional)
  • Fresh cilantro for garnish (optional)

Instructions:

  1. Roast the peppers over an open flame or under the broiler until skin is charred and blistered, turning frequently (about 10 minutes). Place them in a sealed bowl or bag to steam for 10 minutes.
  2. Peel off the charred skin carefully, keeping peppers intact. Make a small slit along one side and remove seeds.
  3. Stuff each pepper with shredded cheese and optional meat. Set aside.
  4. Whisk egg whites with cream of tartar and a pinch of salt until stiff peaks form. Gently fold in beaten egg yolks.
  5. Lightly dust stuffed peppers with flour to help batter adhere.
  6. Dip each pepper carefully into the egg batter, coating fully but gently.
  7. Heat oil in a deep skillet over medium-high heat (about 350°F/175°C). Fry peppers in batches until golden and crispy on all sides (about 2–3 minutes per side). Turn carefully with tongs.
  8. Drain fried peppers on paper towels.
  9. Plate with salsa roja or tomato sauce, garnish with cilantro if desired, and serve.