Miguelina's Poblanos And Cheese
Serves: 4
Ally Shanahan
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
57
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Rinse the poblano peppers, and remove the stem and core
2
Remove any remaining seeds
3
Heat a heavy skillet over high heat
4
Place peppers in the skillet, and cook until blistered and blackened
5
Turn frequently to blacken all of the skin
6
You want to make sure that no part of the pepper remains crispy
7
Place the peppers into a paper bag, fold the top closed, and let the peppers steam for a few minutes to loosen the skin
8
Heat about 1/2 inch of oil in a large heavy skillet over medium-high heat
9
Rinse the peppers under cold running water to remove as much of the black skin as possible
10
Don't get prissy about it; you can eat the skins, even if they're black - most people like some of the black skin
11
Next, WASH your hands well with soap and water, or you'll be sorry later when you touch your eyes or mouth
12
Insert a nice thick piece of cheese into each pepper, and secure the opening with a toothpick
13
Coat the peppers in flour
14
Gently place the peppers into the hot oil, and reduce the heat to medium
15
Fry for 3 to 5 minutes per side
16
Don't try to turn them over until the bottom has a firm crust on it
17
Try to avoid letting the cheese run out
18
When both sides are slightly browned and the coating is firm, remove from the pan, and drain on paper towels