Time: 1 hour 45 minutes
Complexity: average
Quantity: 6 stuffed peppers

Deep fried poblano peppers stuffed with cheese.

Depending on the region, this dish is stuffed with various types of cheese; in the Tex-Mex version, it's asada, asiago, and Monterey Jack. The most difficult part is dipping the peppers in the hot oil, as some peppers have weak stems and can break under the weight of the batter. Try to do this carefully to avoid burning yourself. The batter in this recipe is made with beer; first, coat the stuffed peppers in flour to ensure the batter adheres well. If the batter starts to slide off the greasy surface, roll the batter around the peppers as you go. The batter should be golden brown and airy. Therefore, whisk the batter very well, especially if made with egg. When serving, the airiness of the batter should soak up the tomato sauce.

Ingredients:

• 6 ancho poblano chili peppers
• 250 gr. Oaxaca cheese or mozzarella
• Special equipment: wooden skewers about 15 cm long

Batter:

• 1 bottle (350 ml) lager beer
• 1.5 cups flour, plus more for dusting
• 1.5 tsp baking powder
• 1 tsp ground cumin
• 1 teaspoon fine salt, plus more for sprinkling
• Vegetable oil for deep-frying

Mexican tomato sauce:

• 900 g ripe tomatoes, coarsely chopped, cored
• 1/4 medium onion
• 6 cloves of garlic
• 5 sprigs of fresh cilantro
• 1 serrano chili (with seeds)
• 1 tbsp. salt
• 1/2 tsp ground cinnamon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ancho pepper, serrano pepper, Oaxaca cheese, mozzarella cheese, tomatoes, tomato sauce, dark beer, cumin, cinnamon, cilantro

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Preparation:

Step 1
• Prepare and stuff the chili peppers: Position a rack on the top shelf of the oven and preheat to 350°F. Place the chilies on a foil-lined baking sheet and cook, turning occasionally with tongs, until the skins are crispy, about 10 minutes. Transfer the chilies to a bowl, cover, and chill for 10 minutes.
  
  Carefully remove any charred parts from the chili skin. Using a small knife, cut lengthwise along each side of the chili to create a pocket. Carefully cut out and discard the seeds.
Step 2
• Cut the cheese into 6 half-centimeter pieces, about 3/4 the length of the chili (the chili will likely be different lengths, so the cheese should be shaped accordingly). Place a piece of cheese in the chili pocket, taking up 2/3 of the chili's length. If the cheese is larger than the chili, simply trim off the excess. Sew the chili in place with a wooden skewer, skewer, or toothpick. The skewers should be longer than the chili to allow for easy removal after frying.
Step 3
• We make batter and deep-fryCombine flour, baking powder, cumin, and salt in a large bowl. Add the beer and stir until smooth.
  
  Pour oil into a large, wide, heavy-bottomed saucepan to a depth of about 7 cm. Heat over medium heat. If you have a thermometer, measure the temperature: it should be 180°C.
  
  Place flour on a plate for dredging. Working in two batches, coat the chiles in the flour (the moisture from the chiles will create a light paste with the flour), then dip them in the batter and carefully place them in the oil. Fry, turning the chiles after each cooking, until golden brown and crispy, about 4 minutes per batch. Using tongs, transfer the chiles to a dry paper towel. Season with salt to taste. Carefully remove and discard the skewers.
Step 4
• Heat the sauce. Spoon some sauce onto a plate and top with chili rellenos. Repeat with the remaining sauce and chili. Serve.
  
  Mexican tomato sauce: Combine all sauce ingredients in a blender and puree until smooth.
  
  Place the tomato puree in a medium saucepan and bring to a boil. Reduce heat and simmer until slightly thickened, about 10 minutes.

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