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Poblanos and Cheese

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
35 min
SERVINGS
4 servings
Mexican
Poblanos and Cheese
Ingredients
  • 4 fresh poblano chile peppers
  • 2 cups oil for frying, or as needed
  • 8 ounces queso asadero
  • 1/2 cup all-purpose flour for coating
Instructions
1
Begin by washing the poblano peppers under cold running water to remove any dirt or debris. Remove the stems and cores, then carefully scrape out the seeds.
2
Next, heat a substantial skillet over high heat and place the peppers inside. Cook for several minutes until they're blistered and charred, turning them occasionally to achieve an even blackening. Ensure that every part of the pepper is cooked and not left crispy.
3
Once the peppers are sufficiently charred, place them in a paper bag and seal it with the top closed. Allow the peppers to steam for a few minutes, which will help loosen their skin.
4
In a large skillet, heat about half an inch of oil over medium-high heat. This will provide the necessary lubrication for frying.
5
Rinse the peppers under cold running water again to remove as much of the black skin as possible. Although it's acceptable to eat some of the black skin, be sure to wash your hands thoroughly with soap and water afterward.
6
Insert a generous piece of cheese into each pepper, securing the opening with a toothpick. Then, coat the peppers in flour, making sure they're evenly covered.
7
Carefully place the peppers into the hot oil and adjust the heat to medium. Fry for 3 to 5 minutes per side, taking care not to disturb the peppers until the bottom has a firm crust. Try to prevent the cheese from escaping during this time.
8
When both sides are slightly browned and the coating is firm, remove the peppers from the pan and drain them on paper towels.