This isn't very difficult- just a couple more steps than the norm. Use whole fresh
Poblano (Ancho) or Anaheim peppers. They're available at almost all grocery stores. Wash them well, make a small vertical slit near the stem and put them on the grill on low heat, in a nonstick pan on low-medium heat or in the broiler away from the flame. Keep turning them until most of the pepper is blistered. Remove from the heat and start to cool. At the same time in a food processor eyeball 1.5 parts of your favorite cheese (pepper jack, chedder, even mozarella- depends on how 'sharp' or 'smooth' you want it) and one part boiled potato (the potato will add much desired texture, flavor and
will slow the cheese from running- a trick often not used in restaurants). Some cilantro, garlic, and jalapeños if you so desire. Blend them together till you start to get a smooth thick paste/mixture then divide that evenly among the peppers. Trying to squeeze everything through the small slit you made earlier (its OK if it tears larger just try and keep the seam going vertically), stuff the peppers as much as you can without letting them burst. Then
gently roll the stuffed chilies in one or two beaten eggs and then into all purpose flour and carefully lower them seam side down into a shallow
pan with 1/2 to an inch of hot oil. Keep it there about 2 minutes until golden brown and repeat with the rest. Try to serve these hot, guacamole or a green salad is a great compliment. I also added yellow rice and chicken kebabs (
see previous post) as well. Its a couple more steps than my usual meals but so worth the effort and
very impressive!
This isn't very difficult- just a couple more steps than the norm. Use whole fresh
Poblano (Ancho) or Anaheim peppers. They're available at almost all grocery stores. Wash them well, make a small vertical slit near the stem and put them on the grill on low heat, in a nonstick pan on low-medium heat or in the broiler away from the flame. Keep turning them until most of the pepper is blistered. Remove from the heat and start to cool. At the same time in a food processor eyeball 1.5 parts of your favorite cheese (pepper jack, chedder, even mozarella- depends on how 'sharp' or 'smooth' you want it) and one part boiled potato (the potato will add much desired texture, flavor and 
will slow the cheese from running- a trick often not used in restaurants). Some cilantro, garlic, and jalapeños if you so desire. Blend them together till you start to get a smooth thick paste/mixture then divide that evenly among the peppers. Trying to squeeze everything through the small slit you made earlier (its OK if it tears larger just try and keep the seam going vertically), stuff the peppers as much as you can without letting them burst. Then gently roll the stuffed chilies in one or two beaten eggs and then into all purpose flour and carefully lower them seam side down into a shallow 
pan with 1/2 to an inch of hot oil. Keep it there about 2 minutes until golden brown and repeat with the rest. Try to serve these hot, guacamole or a green salad is a great compliment. I also added yellow rice and chicken kebabs (see previous post) as well. Its a couple more steps than my usual meals but so worth the effort and very impressive!
2 comments:
omg - thank you so much for these amazing vegetarian recipes. They look so good and easy to make.
These look intensely good and I've already forwarded the link off to a few others that also plan on making this. Thanks!
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