Close
Photo: Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks
Active Time:1 hr 5 minsTotal Time:1 hr 5 minsServings:8Jump to Nutrition Facts
Active Time:1 hr 5 minsTotal Time:1 hr 5 minsServings:8
Active Time:1 hr 5 mins
Active Time:
1 hr 5 mins
Total Time:1 hr 5 mins
Total Time:
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8mediumpoblano peppers2 ½cupsfresh tomato salsa, drained1tablespooncanola oil plus 1 cup, divided2cupsBasic Mashed Black Beans (see associated recipe)1cupshredded queso OaxacaorMonterey Jack cheese½cupall-purpose flourorrice flour4large eggs, separated½cupchopped fresh cilantro
Cook Mode(Keep screen awake)
Ingredients
8mediumpoblano peppers
2 ½cupsfresh tomato salsa, drained
1tablespooncanola oil plus 1 cup, divided
2cupsBasic Mashed Black Beans (see associated recipe)
1cupshredded queso OaxacaorMonterey Jack cheese
½cupall-purpose flourorrice flour
4large eggs, separated
½cupchopped fresh cilantro
DirectionsPreheat broiler. Place poblanos on a baking sheet. Broil on the upper rack, turning the peppers occasionally, until blackened on all sides, 12 to 18 minutes. Transfer to a large bowl and cover. Set aside for 10 minutes. Reduce oven temperature to 250°F.Meanwhile, puree salsa in a blender. Heat 1 tablespoon oil in a large skillet over medium heat until shimmering. Add the salsa and cook, stirring occasionally, until thickened, about 5 minutes. Transfer to a bowl and cover to keep warm. Wash and dry the pan.Peel the peppers, leaving the stems intact if possible. Carefully cut a vertical slit in each pepper and remove seeds. Fill each pepper with about 1/4 cup beans and 2 tablespoons cheese. Close the slit with toothpicks.Place flour in a shallow dish. Beat egg whites in a medium bowl until soft peaks form. Whisk egg yolks in another medium bowl until well blended. Fold the whites into the yolks.Line a baking sheet with 2 layers of paper towels. Heat the remaining 1 cup oil in the skillet over medium-high heat until shimmering. Carefully dredge 2 of the stuffed peppers in the flour, tapping off excess, then coat in the egg mixture. Add to the pan and cook, carefully turning once, until golden, about 4 minutes. Transfer to the prepared baking sheet and keep warm in the oven. Repeat with the remaining peppers.Serve the peppers with the reserved sauce and cilantro.EquipmentToothpicksAssociated RecipeBasic Mashed Black BeansOriginally appeared: EatingWell Magazine, April 2022
Directions
Preheat broiler. Place poblanos on a baking sheet. Broil on the upper rack, turning the peppers occasionally, until blackened on all sides, 12 to 18 minutes. Transfer to a large bowl and cover. Set aside for 10 minutes. Reduce oven temperature to 250°F.Meanwhile, puree salsa in a blender. Heat 1 tablespoon oil in a large skillet over medium heat until shimmering. Add the salsa and cook, stirring occasionally, until thickened, about 5 minutes. Transfer to a bowl and cover to keep warm. Wash and dry the pan.Peel the peppers, leaving the stems intact if possible. Carefully cut a vertical slit in each pepper and remove seeds. Fill each pepper with about 1/4 cup beans and 2 tablespoons cheese. Close the slit with toothpicks.Place flour in a shallow dish. Beat egg whites in a medium bowl until soft peaks form. Whisk egg yolks in another medium bowl until well blended. Fold the whites into the yolks.Line a baking sheet with 2 layers of paper towels. Heat the remaining 1 cup oil in the skillet over medium-high heat until shimmering. Carefully dredge 2 of the stuffed peppers in the flour, tapping off excess, then coat in the egg mixture. Add to the pan and cook, carefully turning once, until golden, about 4 minutes. Transfer to the prepared baking sheet and keep warm in the oven. Repeat with the remaining peppers.Serve the peppers with the reserved sauce and cilantro.EquipmentToothpicksAssociated RecipeBasic Mashed Black Beans
Preheat broiler. Place poblanos on a baking sheet. Broil on the upper rack, turning the peppers occasionally, until blackened on all sides, 12 to 18 minutes. Transfer to a large bowl and cover. Set aside for 10 minutes. Reduce oven temperature to 250°F.
Meanwhile, puree salsa in a blender. Heat 1 tablespoon oil in a large skillet over medium heat until shimmering. Add the salsa and cook, stirring occasionally, until thickened, about 5 minutes. Transfer to a bowl and cover to keep warm. Wash and dry the pan.
Peel the peppers, leaving the stems intact if possible. Carefully cut a vertical slit in each pepper and remove seeds. Fill each pepper with about 1/4 cup beans and 2 tablespoons cheese. Close the slit with toothpicks.
Place flour in a shallow dish. Beat egg whites in a medium bowl until soft peaks form. Whisk egg yolks in another medium bowl until well blended. Fold the whites into the yolks.
Line a baking sheet with 2 layers of paper towels. Heat the remaining 1 cup oil in the skillet over medium-high heat until shimmering. Carefully dredge 2 of the stuffed peppers in the flour, tapping off excess, then coat in the egg mixture. Add to the pan and cook, carefully turning once, until golden, about 4 minutes. Transfer to the prepared baking sheet and keep warm in the oven. Repeat with the remaining peppers.
Serve the peppers with the reserved sauce and cilantro.
Equipment
Toothpicks
Associated Recipe
Basic Mashed Black Beans
Originally appeared: EatingWell Magazine, April 2022
Rate ItPrint
Nutrition Facts(per serving)388Calories22gFat35gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
