4 poblano peppers
1 lb. of cheese (chihuahua or mozzarella)
2 cups of vegetable oil
4 cups of flour
1 teaspoon of salt
First, heat the peppers in a hot skillet with oil until the skin starts to peel. Then, lay them on a tray and sprinkle some salt over them. Next, cut the peppers open and stuff them with cheese. Use toothpicks to help close the peppers. Then, coat the peppers with flour. In the meantime, separate the eggs -- whisking both the yolks and the egg whites. Then combine them and whisk again. Coat the peppers with this and then heat them in a skillet with oil until they're golden brown.
WSJV-TV FOX 28
All content ©Copyright 2000 - 2013 WorldNow and WSJV. All Rights Reserved.
Persons with disabilities who need assistance with issues relating to the content of this station's public inspection file should contact Administrative Assistant Heather Stewart at (574) 343-5310. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, at 888-835-5322 (TTY) or at email@example.com.