Mexican restaurants often serve a cheese-stuffed poblano pepper appetizer. You can create a simplified version at home with minimal cost and effort. Stuff the mild poblano pepper, coat with breadcrumbs and fry. The creamy cheese complements the heat of the pepper. Switch out the soft melting cheese with a jalapeno-flavored version to increase the heat in this treat sometimes referred to as a pepper popper.
Things You'll Need
- Frying pan
- Small mixing bowl
- Paper towels
- 4 poblano peppers
- Semisoft melting cheese (queso quesadilla)
- 1/2 cup bread crumbs
- 2 eggs
- 1/2 cup cooking oil
Rinse the poblano peppers under warm water and dry.
Place the poblano pepper on a low flame on the gas burner to burn the outside skin. Don't be alarmed if you hear popping from the pepper.
Remove the pepper from the burner. Use a paper towel to rub the charred skin off. The pepper should appear wilted.
Cut an opening on the side of the pepper. Scrape out the seeds and membranes. Place a few chunks of cheese in the pepper.
Close the opening using a toothpick.
Beat the eggs until well blended. Dip the peppers in the eggs. Coat with the bread crumbs. Repeat the process, dipping the pepper again in the egg and the bread crumbs to ensure you have a thicker crust.
Pour oil in the frying pan. Heat on medium. Place the pepper in the hot oil. Cook for 2 minutes. Turn over and cook another 2 minutes.
Remove from oil and place on paper towel to drain excess oil.
Tips & Warnings
- substitutes for the cheese: pepper jack or mozzarella,
- breadcrumbs can be deleted and cooked with the egg as an outside crust.
- Photo Credit PhotoObjects.net/PhotoObjects.net/Getty Images
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