Deep fried poblano

2 Servings

Ingredients

Quantity Ingredient
2 Whole poblano peppers
2 tablespoons Velveeta cheese
1 cup Cornstarch
1 cup Bread crumbs; seasoned
1 Whole egg; beaten

Directions

Roast peppers over direct flame till balckened. Cool and rub off charred skin. Slit open and remove seeds. Stuff a hunk of velveeta inside it and roll in corn starch. Pop in the freezer for ½ hour. Dip frozen peppers in scrambled egg and coat well in bread crumbs. Drop into hot grease and fry till very crispy. Allow to cool for about 5 minutes and enjoy.

Busted by Christopher E. Eaves <cea260@...> NOTES : This produces a large crisp cheese stuffed pepper for those that do not like the "eggy" coating on traditional Relleno's.

Recipe by: John A. Gunterman

Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 13, 1998

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