Getting Started: Ingredients and Preparation
Before we dive into the cooking process, let's gather all the ingredients needed for this delicious recipe. For the poblanos, you will need 8-10 large peppers. The filling requires 8 oz of softened cream cheese, 3 cups of shredded cheddar cheese, 1 tbsp each of onion powder and garlic powder, 1/2 tsp each of white pepper and paprika, 1/2 tsp of salt, and 1 cup of shredded barbacoa meat.
For the batter, you will need 4 eggs, 2/3 cup of flour, and 1/2 cup of milk. Finally, for the sauce, gather 8 oz of diced tomatoes with juice, 4 oz of pureed diced green chilis, 1/2 chopped onion, 3 chopped garlic cloves, 1 1/2 tbsp of butter, 3 cups of chicken broth, 3 tbsp of taco seasoning, and 1 1/2 tsp of smoked paprika. Once you have all your ingredients ready, preheat your oven to 425°F (220°C) and roast the poblanos until they are soft.
Crafting the Perfect Filling for Crispy Fried Poblanos
Creating the filling for your poblanos is straightforward and rewarding. Start by softening the cream cheese in the microwave for about 30 seconds. In a mixing bowl, combine the softened cream cheese with the shredded cheddar cheese, onion powder, garlic powder, white pepper, paprika, salt, and shredded barbacoa meat.
Mix all these ingredients thoroughly until you have a well-blended and flavorful filling. This combination of cheeses and spices, along with the rich barbacoa meat, will provide a delicious contrast to the mildly spicy poblanos.
Mastering the Batter
The batter is essential for achieving that perfect crispy texture on your fried poblanos. In a separate bowl, whisk together 4 eggs, 2/3 cup of flour, and 1/2 cup of milk until the mixture is smooth and free of lumps. This batter will coat the stuffed poblanos, ensuring a golden and crispy exterior when fried.
It's important to ensure the batter is well-mixed to avoid any uneven coating. This step will make a significant difference in the final texture of your dish.
Frying to Perfection
Once your poblanos are roasted and slightly cooled, carefully stuff each one with the filling mixture. Prepare your frying pan with enough oil to submerge the poblanos halfway and heat it over medium heat.
Dip each stuffed poblano into the egg batter, making sure it's well-coated on all sides. Fry the poblanos until they are golden and crispy, turning occasionally to ensure even cooking. Once done, remove them from the pan and place them on paper towels to drain any excess oil.
Serving Suggestions and Final Touches
While the poblanos are frying, you can prepare the sauce. In a saucepan, melt the butter over medium heat and sauté the chopped onion and garlic until they are translucent. Add the pureed green chilis and diced tomatoes, then reduce the heat.
Pour in the chicken broth and stir in the taco seasoning and smoked paprika. Allow the sauce to simmer for about 10 minutes to blend the flavors. Once the fried poblanos are ready, drizzle the sauce over them and serve immediately. This dish is perfect for any occasion and can be paired with rice, beans, or a fresh salad.
Fried Stuffed Poblanos
Ingredients:
For the Poblanos:
- 8-10 large poblanos
For the Filling:
- 8 oz cream cheese (softened)
- 3 cups shredded cheddar cheese
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1/2 tsp white pepper
- 1/2 tsp paprika
- 1/2 tsp salt
- 1 cup shredded barbacoa meat (this can be found on our website as well)
For the Batter:
- 4 eggs
- 2/3 cup flour
- 1/2 cup milk
For the Sauce:
- 8 oz diced tomatoes with juice
- 4 oz diced green chilis (pureed)
- 1/2 onion, chopped
- 3 cloves garlic, chopped
- 1 1/2 tbsp butter
- 3 cups chicken broth
- 3 tbsp taco seasoning
- 1 1/2 tsp smoked paprika
Instructions:
1. Prepare the Poblanos:
- Preheat the oven to 425°F (220°C).
- Roast the poblanos in the oven until soft.
2. Make the Filling:
- Microwave the cream cheese for about 30 seconds to soften it.
- In a bowl, combine the softened cream cheese, shredded cheddar, onion powder, garlic powder, white pepper, paprika, salt, and shredded barbacoa. Mix well.
3. Prepare the Batter:
- In a separate bowl, whisk together the eggs, milk and flour until smooth.
4. Stuff the Poblanos:
- Once the poblanos are roasted and cooled slightly, carefully stuff each one with the filling mixture.
5. Fry the Poblanos:
- Dip each stuffed poblano into the egg batter, making sure it’s well-coated.
- Heat oil in a frying pan over medium heat and fry the stuffed poblanos until golden and crispy on all sides. Remove and place on paper towels to drain excess oil.
6. Make the Sauce:
- In a saucepan, melt the butter over medium heat. Sauté the chopped onion and garlic until translucent.
- Add the pureed green chilis and diced tomatoes, then reduce the heat.
- Pour in the chicken broth and stir in the taco seasoning and smoked paprika. Simmer for about 10 minutes.
7. **Serve:**
- Drizzle the sauce over the fried stuffed poblanos and enjoy!
Feel free to adjust any ingredients to suit your taste!
Comments