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.

Source

Servings/Yield