Flavorful baked chiles stuffed with an oozing cheese mixture...what could be better? This is sure to become a most requested recipe.
cost per recipe: $3.86
The price is determined by the national average.
poblano chile or bell peppers
cup bread crumbs
cup grated pepper Jack cheese
cup grated Cheddar cheese
dash ground black pepper
cup all-purpose flour
tablespoons chopped green onion
Heat the broiler. Place the chiles onto a baking sheet. Broil until the skin is blackened on all sides. Remove the chiles to a gallon size resealable plastic bag. Seal the bag. Let stand for 20 minutes. Remove the skin from the chiles. Cut a lengthwise slit in the side of each chile and remove the seeds. Rinse the peppers with cold water and pat dry with a paper towel.
Stir the bread crumbs, cheeses and cumin in a medium bowl. Season with the black pepper. Spoon the cheese mixture into the chiles. Coat the chiles with the flour.
Beat the egg whites in a medium bowl with an electric mixer on high speed until stiff peaks form. Add the egg yolks, one at a time, beating well after each addition. Dip the chiles into the egg mixture.
Heat the oven to 350°F. Pour vegetable oil into a 12-inch deep-sided skillet to 3/4-inch deep and heat over medium-high heat. Add the chiles and cook until they're golden brown on all sides. Drain the chiles on paper towels. Place the chiles into a 2-quart shallow baking dish. Sprinkle with additional Cheddar cheese.
Bake for 5 minutes or until the cheese is melted. Sprinkle with the green onion, if desired.