Deep Fried Poblano

Ready in 1h

Try this Deep Fried Poblano recipe, or contribute your own.


2 tb Velveeta cheese
1 Whole egg; beaten
1 c Bread crumbs; seasoned
1 c Cornstarch
2 Whole poblano peppers

Original recipe makes 2



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 1/2 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 NOTES : This produces a large crisp cheese stuffed pepper for those that do not like the "eggy" coating on traditional Rellenos. Recipe by: John A. Gunterman Posted to recipelu-digest by "Christopher E. Eaves" on Mar 13, 1998

Verified by stevemur
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Calories Per Serving: 1822 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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