Servings: 4
Ingredients
- 4-5 chiles poblanos
- 3 potatoes, medium sized
- 1 block Monterey Jack cheese
- 2 tbsp milk
- 3 eggs
- 1/2 cup flour
- 3 cups oil, for frying
Instructions
Prepare the Chiles
- Roast the chiles in a pan on high heat. Turn the peppers occasionally, until blistered and blackened throughout, 3-5 minutes on each side.
- Place the roasted chiles in a covered dish or plastic bag and set aside to cool, about 10 minutes
- Once cooled, peel away the blackened skin. Gently cut a slit down the middle of the chile and remove the seeds inside.
Prepare the Filling
- Boil the potatoes whole, until soft. Remove from the water, peel the skin and place in a bowl
- Grate the block of cheese and add to the bowl of potatoes, along with the milk and a pinch of salt. Mash everything together to desired consistency.
- Gently spoon the filling into each of the chiles
Prepare Batter
- Place flour in a medium bowl
- In a separate medium bowl, beat eggs until stiff peaks form
Frying the Chiles
- Heat the oil in a deep skillet over medium-high heat
- Roll a stuffed pepper in flour until coated on all sides, then dip the coated pepper into the egg batter
- Gently place the chile into the oil, frying for 3-5 minutes per side until brown and crispy
- Place the chile on a lined baking sheet to drain off excess oil
- Repeat for each chile
- Immediately serve on a plate with rice, beans, or any other sides and toppings
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