How to make it

  • Before roasting poblano peppers puncture with knife to prevent bursting. Roast peppers under broiler until charred and blistered. Place in paper bag for 10 minutes to steam. Peel chilies. Make slit in stem end of each chile and remove seeds if desired (I leave them in). Insert a strip of cheese into each chile stuffing carefully to avoid breaking. Dip stuffed chilies into flour and then into batter. Fry in deep fat until golden brown turning once. Remove from grease and serve with heated sauce. To make batter sift dry ingredients together. Beat egg slightly and combine with buttermilk. Add to flour mixture stirring to mix. To make sauce, sauté onion in medium saucepan. Puree tomatoes and garlic in blender. Add to onion in pan then cook and stir over medium heat for 5 minutes. Add tomato sauce and simmer.

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  • waterlily 9 years ago
    This one looks great! I'll be trying it for dinner tonight!
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