The quantities listed for the filling are from the original recipe. I don't really follow them to closely. You just want to combine these things until it looks good and suits your taste.
Ingredients
- 10 poblano peppers (look for uniformly shaped poblanos)
- 1 bottle (12 oz.) salsa verde
- Chipotle sour cream:
- 1 chipotle, minced, with juice
- ½ cup sour cream
- Poblano filling:
- 1 lb. shredded cheese (a combination of cheddar and Monterey Jack or a Mexican cheese mix)
- 1 hot pepper, diced
- ½ cup chopped onion
- ½ cup diced tomatillo
- grilled chicken seasoned with Adobo spice and diced
- Breading:
- 2 cups flour, divided use
- 2 eggs
- 1 cup milk or buttermilk
- 1 cup self-rising cornmeal
Directions
1. Roast poblanos: You can do this on a grill, in hot oil, under a broiler or on the flame of a gas burner. When the poblano skins are blistered and charred, remove from heat and place in a bowl or other container; cover with plastic and set aside for 10 minutes. Then remove skin from poblanos under running water. With a paring knife or your fingernail (the poblano with be tender), make a slit in the poblano from bottom to top. Pull and discard the seeds and inner membranes, being careful not to tear the rest of the poblano. Set poblanos aside. |
2. Stuff the poblanos: Combine all filling ingredients in a large bowl. Put about ¾ cup filling mixture in each poblano. The poblanos can be prepared up to this point ahead of time and refrigerated for up to two days. |
3. Make the chipotle-sour cream sauce: Stir together minced chipotle and sour cream. Refrigerate until ready to use. |
4. When ready to cook poblanos, heat several inches of vegetable oil in a heavy pot and set up the three-part flouring station as follows: In the first bowl place 1 cup flour. In the second bowl combine the eggs and milk. In the third bowl combine the cornmeal and remaining flour. |
5. Coat a stuffed poblano in the flour, shaking off excess. Dip it in the egg-buttermilk mixture, then roll it in the cornbread-flour mixture. Repeat with remaining poblanos. |
6. Place one or two poblanos in the hot oil, depending on the size of the pot; don’t crowd them. Fry about three minutes or until light golden brown. Remove and keep warm while frying remaining poblanos. |
7. Spread some salsa verde on a plate and place the stuffed poblano on top. Spoon some chipotle sour cream over the poblano (or use a squirt bottle for a more dramatic effect) and serve with black bean salsa on the side. |