|This wasn't that over cooked, even though it looks charred.|
We decided that is was time to try to make it ourselves. We were worried that it would be difficult, but it really wasn't.
- 4-6 pablano peppers
- 1/2 lb queso blanco - I forgot to pick this up, so I used mozzarella, I know not really traditional, but still yummy
- 1/4 c flour
- 2 eggs
- frying oil
1.) Preheat your broiler to 550 degrees. You can also char the peppers on stove top, but I like the broiler method the best.
2.) Wash the peppers and then place them on a lightly sprayed cookie sheet. Place the peppers in your oven about 4-6 inches from the broiler. I used the second from the top rack.
3.) Cook the peppers until the skin blisters and starts to turn black. Turn the peppers so all the sides are cooked. This takes about 10-15 minutes.
4.) Once the peppers are blackened, take them out of the oven and place them in a bowl. Cover the bowl with plastic wrap and allow the peppers to sit in the bowl for 30 minutes.
5.) While the peppers are steaming, separate the eggs. Set the yolks aside. Beat the whites until stiff. Then gently fold the yolks into the now stiff egg whites.
6.) After the peppers have steamed, take them out and peal the the skin off. The skin will come off easily. Make sure to get all of the skin off.
7.) Make a slice in the side of the peppers and remove the seeds inside.
8.) Stuff the peppers with the cheese
9.) Roll the peppers in the flour
10.) Then place the peppers in the egg mixture and cover the peppers.
11.) Carefully place the peppers in a pan of hot oil. Cook the peppers until they are brown on both sides. This does not take very long.
12.) Then drain the peppers on some paper towels.
You can eat these peppers just like this or you can make a traditional tomato based sauce. We decided to eat them plain with a side of Spanish rice and some homemade salsa.
These were so good and pretty easy to make. We will definitely be making these again. Try this recipe out and let me know what you thought.
Have a great weekend and stay cool.
Recipe adapted from Food.com