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Ingredients and things you’ll need:
Mixer
3 eggs (egg whites separated and yolks placed to the side)
Queso Fresco (or any cheese you like)
1/2 cup Almond Flour
4 Poblano Peppers
Olive Oil
Recipe Step by Step:
-Heat a pan on medium heat, no oil yet
-Place your Poblano Peppers on the pan and let them char up until the outside of the pepper is blackened and easy to peel
-While your peppers roast, spread out your almond flour on a plate
-Separate three egg whites into a bowl, place yolks off to the side
-Whisk or mix egg whites until fluffed
-Check on your peppers make sure to flip to darken all around
-Lay out your queso fresco and almond flour on separate plates
-Allow your peppers to cool down after taking them out of the pan, then peel them with fingers
-Cut a small sliver in the side of the chili and scoop out seeds (optional to remove seeds, the more seeds, the more spicy your peppers will be)
-Go back to your pan and heat a generous amount of olive oil on medium heat (this is where you will be frying your peppers so ensure there is enough oil in the pan to do so)
-Back to your peppers, time to stuff them with your cheese
-Back to your egg whites, fluff a little more then add in egg yolks and continue to fluff for another minute
-Coat your peppers in almond flour
-Dunk coated peppers into egg wash on both sides (use tooth picks if you need to in order to keep cheese inside pepper
-Add peppers to the pan with oil and fry until golden brown on both sides
All done! Plate and enjoy with your favorite salsa or with some sour cream or both 🙂
Almond Flour we use:
Mixer we use:
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