- Poblamo (or pasilla) peppers stuffed with cheese, breaded and fried
Serves/Makes:1 or more
- 2 Poblano or Pasilla chile peppers per serving
- cheddar and/or jack cheese cut in slices (the size of a french fry)
- 1 or more eggs beaten with a little water for egg mixture
- corn flour or regular flour
- oil for frying
- sour cream
- Roast, peel and remove the seeds from the peppers.
- Place 2 to 3 slices of cheese in each pepper, secure with toothpicks.
- Dip stuffed peppers in flour, then egg mixture, then flour.
- Place each floured pepper on waxed paper until all are stuffed and floured.
- Heat oil for frying in large fry pan (about 3 inches deep).
- Fry peppers on all sides until golden brown in color.
- Serve with a dollop of sour cream.
- To roast and peel peppers: Roast peppers under broiler, on the BBQ grill or over an open gas flame on the range. Roast until the outer skin turns brown and begins to bubble. Roast on all sides, then place the peppers in a plastic bag in the refrigerator until cooled. (This process "sweats" the pepper and makes the peeling process very easy).
To remove seeds: Slice down one side of the pepper, trying to keep the original shape (and the stem). Remove the seeds and drain on a paper towel.
You can use regular flour if you want, but I think corn flour tastes better. Do not use corn meal.
This recipe was given to my father in-law by a Mexican friends wife. This is the ultimate chile relleno recipe. Once you try the real thing, you'll never want the fast food type again. A word of warning! If you don't like hot and spicy, this recipe is not for you. I have also stuffed the peppers with diced, cooked chicken or shrimp for a main course.
Editors note: Corn flour is very fine cornmeal. In Britian, corn flour would be the same as cornstarch in the United States.