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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. NOTE: The pork and cheese mixture is enough to stuff 8 poblano peppers. Simply increase your peppers, flour, and egg according to how many peppers you will be stuffing. I usually just stuff 2 peppers and then we just eat the leftover stuffing in tacos but sometimes stuff 8 peppers if having guests. | 2. Roast your peppers on a foil-lined baking sheet at 425 degrees F for 20 minutes or until their skins start to blister and char a little bit. Turn them over halfway through. | 3. Put the peppers into a ziploc bag and keep it sealed for about 30 minutes to allow the peppers to "sweat". | 4. Meanwhile, cook your pork in a skillet until no longer pink then drain it and place in a mixing bowl. | 5. Put your cheese in with the hot pork and mix it around, allowing it to melt a little with the meat. | 6. After the 30 minutes, carefully remove the skins on your poblanos. (As much as you can without tearing up the pepper--it's o.k. if a little stays on. | 7. In the foil where your peppers were, spread out your flour. | 8. Cut a "T" shape (top of the "T" being at the stem of the pepper) into your peppers carefully and remove the seeds then lay them into the flour on their outsides. | 9. Put a little of the pork and cheese mixture into the pepper, sprinkle with tomatoes then close the pepper up and secure it with a toothpick. | 10. Beat the egg white in a medium bowl until stiff. Beat the egg yolk lightly in a small bowl then fold into the egg white and gently fold them together. | 11. Pour oil about 1/4 inch deep into a large frying pan. Heat the oil to about 365 degrees F. (doesn't have to be exact, just hot). | 12. Dip the stuffed, floured peppers carefully into the egg mixture to coat then lay them gently into the hot oil. | 13. Fry until golden brown and then turn with a spatula to brown the other side. | 14. Remove to a plate and serve with your favorite queso sauce or salsa! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
poblano pepper	2			-	-	-	-
monterey jack cheese	1/2	cup	shredded	-	-	-	-
egg	1		separated	71.5	0.36	6.28	4.755
wheat pastry flour	1/4	cup		-	-	-	-
tomato	1		diced	40.2099	8.6898	1.9658	0.4468
pork	1	lb	ground	1705.536	0.0	63.0958	159.0775
grapeseed oil				-	-	-	-
toothpick				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.