Description
This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.
Ingredients
- 4 fresh poblano chile peppers
- ½ pound lean ground beef
- 1 onion, chopped
- 1 clove garlic, chopped
- salt and pepper to taste
- 3 eggs, separated
- 1 cup shredded mozzarella cheese
- 2 roma (plum) tomatoes, chopped
- ½ cup all-purpose flour
- 1 cup corn oil
Instructions
- Place whole peppers over an open flame (gas burner) or under the broiler. Roast
- turning frequently until evenly black and blistered. Remove from heat
- place in a plastic bag
- and let them sweat for a while. This will allow the skins to peel of easily.
- While the peppers are sweating
- place the ground beef in a skillet over medium-high heat. Cook
- stirring to crumble
- until evenly browned. When beef is fully cooked
- add the onion
- garlic and tomato
- and cook for a few more minutes. Season to taste with salt and pepper.
- Remove the peppers from the bag
- and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers
- and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture
- then fill the rest of the way with shredded cheese. Close the slits
- and secure with toothpicks.
- Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks
- and whip for a minute to blend in.
- Meanwhile
- heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour
- then dip them in the egg so they are fully covered. Carefully place in the hot oil
- and fry on both sides until golden. Drain on paper towels
- then serve on a large platter.
Servings: 4