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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Poblano Peppers
Preheat your oven to 400°F (200°C). Roast the poblano peppers on a baking sheet for about 20 minutes, turning occasionally until the skin is blistered and charred. Remove from the oven and place in a plastic bag to steam for about 10 minutes. Then, peel the skin off carefully, make a slit in the side of each pepper, and remove the seeds.
- 2
Stuff the Peppers
In a bowl, mix together the cheddar and Monterey Jack cheeses. Stuff each roasted poblano pepper with the cheese mixture, making sure to fill them generously.
- 3
- 4
Fry the Peppers
In a large pan, heat the vegetable oil over medium-high heat. Dip each stuffed pepper in the batter, allowing the excess to drip off, then carefully place them in the hot oil. Fry for about 4-5 minutes on each side or until golden brown. Remove and drain on paper towels.
- 5
Serve
In a small saucepan, heat the tomato sauce and add garlic powder. Serve the fried peppers topped with the warm tomato sauce.
