First you will need to pickup a few of beers.
When your picking up your beer also get your poblano chiles (or substituted with the non-traditional Anaheim, or pasilla chili pepper) you can also use canned whole green chiles in a pinch. You will also want to pick up the queso blanco or queso fresco cheese which is a creamy, soft, and mild unaged white cheese that originated in Spain and spread to Mexico, Monterrey jack can be substituted if need be. Your other ingredients will be eggs, and flour. In the kitchen you will need either a deep fryer or a large skillet you can get a couple inches of vegetable oil into.
First you will need to rinse the chile’s and then roast them. Barbecue works great for this, or you can roast them on a gas burning stove and if all else fails throw them in the oven. The idea is to cook them through without turning them into briquettes.
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Once this is accomplished place them in a plastic bag and set aside until cooled down a bit. (The chile’s above on the BBQ are just cooling a bit on the tray above you will need to place them directly on the grill to roast them.) You should also start to heat up the deep fryer or skillet with oil in it at this time.
Once they have cooled you can take the skins off of them.
Once the skins are off you take a knife and cut a slit in the peppers large enough to clean the seeds out and be able to place the cheese inside. Do not over stuff them with cheese as you will need to use a tooth pick to seal the slit back up to keep the cheese in during the frying.
Now all you need to do is prepare the batter. Place 3 – 6 egg whites (depends on the amount of chile you are cooking of course) in a bowl and mix until stiff. Add the yolks back in and fold them into the whites. Also get a shallow pan or dish for the flour ready.
Now you are ready to start frying them up. Be careful to not over heat the oil, I didn’t use a temperature guage but on my stove about medium heat worked well. If it’s to hot just adjust and turn it down a little before you cook the next one. Do not try to throw them all in at the sme time as this lowers the heat and you won’t like what you get.
First lightly coat the chile with flour and then dip in the batter. The flour helps the batter stick to the chile.
Slowly place them in the oil and watch them until they are golden brown then carefully flip them over to finish. Let them cool down on a plate with some paper towels to drain the excess oil. Repeat until you have enough for everyone.
I just like to serve them with heated up stewed tomatoes, add some rice and beans and tortillas and your set. We had some leftover flank steak tonight with it.
