(Prep Time: 45 min)(Cook Time: 20 min)
Stuffed Peppers
4 Long Poblano Chili Peppers
1 Onion
2 Green Serrano Peppers
1 Bushel of Cilantro
12 sweet Tomatoes
1/2 Lemon/Lime (Depending on taste)
2 Tbs Chili Powder
Mozzarella Cheese
Salt and Pepper
Vegtable oil
Batter
1 Egg
2 Tbs Milk
1 Cup Flour/Yellow Corn Meal (Depending on Taste)
1. Dice Onion, Tomato, Serrano Peppers, and Cilantro and combine into bowl. Season with Lemon/Lime and Salt & Pepper. Set aside until stuffing.
- Grate Mozzarella, set aside until stuffing
2. Place Vegetable Oil in deep Saucepan and heat to 375F
- Fry Poblano Peppers for about 1 minute on each side or until skin is blistered.
- Remove with Tongs and place peppers in covered dish and let sit for 5 minutes or until cool to touch. Steam from peppers will help skin peal easier
- Set aside Oil
3. Gently Peal skin away from peppers
- Slit peppers with sharp knife and d-seed peppers
4. Gently stuff peppers with mixture and mozzarella. Leave enough space so peppers can close
- Close Peppers using wood toothpicks
- Chill for 30 minutes
5. Combine Egg and Milk and mix with Chili Powder
- Dip stuffed peppers into mixture
- Cover with flour/corn meal
6. Fry Peppers in oil, 3 minutes on each side or until golden brown
7. Serve immediately
- Optional Garnish (Cilantro, Tomato, Sour Cream, Salsa, Guacamole)
Served best with Yellow Spanish Rice
To add a spicy variation use Habenero instead of Serrano peppers
Hope You Enjoy this amazing Mexican Meal. Try this with a Negra Modello and enjoy!
I first tried a similar version of this meal at a friends house and have made it at least once a month since then. It makes the perfect spring/summer time meal. So I suggest pick a perfect sunny day, start this meal early, pick a nice spot out in the yard, and enjoy some delicious food and chase it down with a few cold ones.
Artist Of The Day
Artist: Thievery Corporation: El Pueblo Unido ft. Featuring Verny Varela
Album: Radio Retalliation
More information: http://www.thieverycorporation.com/
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