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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roast peppers either on a gas burner or in the broiler. I prefer the broiler because you can do all the peppers at once. Broil until skin is bubbly and starts to turn black, turn and broil all sides. | 2. Take out of broiler and put into a paper sack roll top down to seal and set aside. | 3. Fry sausages and drain. Add to other mixture ingredients and mix together. | 4. Cut stem out of peppers try to keep hole as small as possible and remove seeds by rinsing. | 5. Take mixture insert into hole on top of pepper, then use fingers to press to bottom of peppers. Do not pack too tight our you will tear the peppers. After all peppers are filled chill for 1 hour. | 6. Up to this step can be done ahead of time even up to 2 days ahead. You will want to take peppers out of fridge for 1/2 hour if they have been in there for longer than 3 hours. | 7. Mix batter ingredients, folding in eggs whites at the very last. | 8. Roll peppers in flour before dipping in batter. | 9. Heat oil in large skillet to 350°F or until batter dropped in bubbles and cooks slowly. Turn to make sure all sides are fried. | 10. If oil is too hot, batter will cook but inside will not get melty and gooey. If this happens take pepper and wrap in foil and place in oven at 350 for 10 minutes or so. Cooking time is per pepper. | 11. OAMC: Fry and then freeze. I wrap each individual pepper in foil. To reheat let thaw, place peppers in a cold oven and turn to 350°F Let cook about 30 minutes then unwrap foil to crisp up batter and cook for another 15 minutes. Just as good this way, maybe even better. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
poblano pepper	4 -6			-	-	-	-
sausage	1			1569.4315	2.9484	64.637	142.1107
chorizo sausage	6	ounces		773.955	3.1639	40.9941	65.0973
green onion	2			38.34	8.1508	1.3774	0.6674
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
onion powder	1	teaspoon		8.184	1.8989	0.2498	0.025
salt	1/2	teaspoon		-	-	-	-
cream cheese	3	ounces	softened	250.8975	2.9768	6.0386	24.3243
mexican cheese	1 1/2	1/2	shredded blend	738.54	9.1674	42.4512	59.3604
flour	1	cup		578.28	126.6054	9.401	2.2436
milk	1	cup		148.84	11.6632	7.686	7.9788
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
egg	2		seperated	143.0	0.72	12.56	9.51

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