Stuffed Pablano Peppers

These make a wonderful meal served along with refried beans and Spanish rice.

6 to 8 Pablano pepper (If you prefer less heat~
         substitute sweet or hot banana peppers)
2 cups fine shredded Monterey jack cheese
1 cup all purpose flour
4 tsp. corn meal
1 egg beaten
1/2 to 1/3 cup milk
1/4 tsp. chili powder
1/4 tsp. fine white pepper

Deep fryer w/fat for deep frying
1 pair new clean rubber gloves

Put gloves on and slice open peppers longways and remove the the seeds and veins. (Note: Leave stems if possible)

Place peppers in a bowl of ice water and set aside.

Mix milk into bowl with beaten egg, add the pepper and chili powder to the egg mixture, then slowly beat in the flour and the corn meal. The batter should have the consistency of pancake batter. Add extra milk accordingly if necessary.

Now take the peppers and stuff then with as much of the cheese as you can. After stuffing the peppers dip them in the batter until completely coated and deep fry until golden brown.

There is a local Mexican Restaurant near where I live that serve these

Tasty little treats as vegetarian rellenos, or cheese rellenos.
Serve with Pico de gallo, sour cream and plenty of salsa!

Hope you enjoy this one!
For the ones who love heat!

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