6 poblano peppers
3 eggs, separated
8 ounces Monterey Jack cheese, cubed
2 tablespoons flour
Wrap the peppers in a wet paper towel and microwave on high for 2 1/2 minutes. Allow to cool and carefully peel off the skin. Make a slit in the side of the peppers, scrape out and discard the seeds, and set the peppers aside. Beat the egg whites until stiff and firm. Add the flour and mix. Beat the egg yolks. Stuff each pepper with the cheese and coat with the egg yolk, then coat again with the egg white and flour mixture. Fry in hot oil for about 2 1/2 minutes or until golden in color.
True pepper fans will love our Triple Pepper Cheese Dip. This dip recipe incorporates three different peppers into one cheesy sauce that’s perfect for dishing up with tortilla chips.