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Ingredients
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Chili Preparation
Filling
Batter
Sauce
Method
Chili Preparation
- 1
Roasting the Peppers
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and drizzle with olive oil. Roast in the oven for about 20-25 minutes, turning occasionally, until the skins are blistered and charred.
- 2
Peeling the Peppers
Remove the roasted peppers from the oven and place them in a sealed plastic bag for about 10 minutes to steam. This will help loosen the skins. Once cooled, peel off the skins, cut a slit down the side of each pepper, and carefully remove the seeds.
Filling
- 3
Making the Filling
In a mixing bowl, combine the Monterey Jack cheese, cream cheese, chopped cilantro, garlic powder, salt, and black pepper. Mix until well combined.
- 4
Stuffing the Peppers
Carefully stuff each roasted poblano pepper with the cheese mixture, ensuring they are filled well but not overstuffed.
Batter
- 5
Preparing the Batter
In a separate bowl, beat the eggs until frothy. Add the flour, baking powder, and salt, and mix until just combined.
- 6
Coating the Peppers
Dip each stuffed pepper into the batter, ensuring they are evenly coated.
Sauce
- 7
Making the Sauce
In a saucepan over medium heat, combine the tomato sauce, cumin, chili powder, minced garlic, sugar, and salt. Stir well and let simmer for about 10 minutes.
Frying
- 8
Frying the Peppers
In a large skillet, heat oil over medium-high heat. Carefully add the battered peppers to the skillet and fry until golden brown on all sides, approximately 5-7 minutes.
- 9
Serving
Remove the fried peppers from the skillet and drain on paper towels. Serve hot, drizzled with the tomato sauce.
