Sarah, Galen, & Phil
We used Jessie Camp’s Recipe:
Ingredients:
- Poblano Chiles – 2 each
- 1 egg per 2 chiles
- jack cheese or any desired filling
Method:
Grill poblanos til skins brown or bubble up a bit
Do this ahead of time so you can let them cool down for handling.
Peel skins off of poblanos to best of ability and take out the seeds. Slit the poblanos partly down the side in one spot -enough to put in filling .Add filling (s)
Heat oil in a pan for frying chiles- canola, peanut type oils…not olive)
Separate egg whites and yolks. Save the yolks.IN a mixing bowl add egg whites only ( one egg white per 2-3 chilies is about right) Beat til frothy whitesGently stir in the egg yolks with fork.
Dip each poblano in the mixture and fry in pan. Cook until browned on one side and then flip. Usually takes a few minutes per side…
Now they are done. Cover with whatever enchilada sauce you love. MMM so good. Buen comida! Served with one of our favorites: Arroz a la Alexis. Would 100% do again.
Nick & Becca
Well these were exciting for us! We used a random recipe from the internet.
Spoiler Alert: It turned out very tasty, but at times we weren’t sure it was going to work out!
We blackened our poblanos in the broiler then let them steam for a bit before dousing them in cold water before peeling and splitting them. This is where the initial doubt creeped in as we feared they were going to fall apart and didn’t think they would stay together once we stuffed them. But we persevered and filled them with a tad of cheddar and lots of Cotija Queso Fresco!
Then on to the part were we really thought we were doomed. We coated our stuffed peppers in a bit of flour and then doused them in our fluffy egg mixture. The egg fluff was made by mixing two egg yolks with a dash of baking soda, whisking the egg whites, and then combining them. We think it was a bit thick, because as you see in the fry pan and Nick’s face, we didn’t think it was looking too good. But alas, nothing like frying something to make it delicious and it actually mostly stayed together!
Then we topped them with some red enchilada sauce and served them with a tasty carrot/beet/greens/lime/cumin side salad. We would definitely make this again, knowing there is room for improvement! 😉
The Weekly Cook-Off 