Deep fried poblano
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole poblano peppers | |
| 2 | tablespoons | Velveeta cheese |
| 1 | cup | Cornstarch |
| 1 | cup | Bread crumbs; seasoned |
| 1 | Whole egg; beaten | |
Directions
Roast peppers over direct flame till balckened. Cool and rub off charred skin. Slit open and remove seeds. Stuff a hunk of velveeta inside it and roll in corn starch. Pop in the freezer for ½ hour. Dip frozen peppers in scrambled egg and coat well in bread crumbs. Drop into hot grease and fry till very crispy. Allow to cool for about 5 minutes and enjoy.
Busted by Christopher E. Eaves <cea260@...> NOTES : This produces a large crisp cheese stuffed pepper for those that do not like the "eggy" coating on traditional Relleno's.
Recipe by: John A. Gunterman
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 13, 1998