Ingredients
Scale
- 4 chile poblano peppers, roasted and peeled
- 1 cup shredded cheese (Monterey Jack or Queso Oaxaca)
- 3 large eggs, separated
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- Vegetable oil for frying
Instructions
- Roast and peel peppers. Stuff with cheese.
- Beat egg whites, fold in yolks and salt.
- Coat peppers in flour, dip in egg mixture, and fry until golden.
Notes
- For a milder version, use bell peppers instead.
- Serve with salsa for added flavor.
- You can bake the stuffed peppers for a lighter option.
- Prep Time: 15 minutes
- Inactive Time: 5 minutes
- Cook Time: 20 minutes
- Category: Ethnic
- Method: Frying
- Cuisine: Mexican
Nutrition
- Calories: 300 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 120mg