Deep Fried Poblano

Categories: None | Fixed

Serves: 2 Servings

Ingredients:

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

Instructions:
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 Relleno's.
Recipe by: John A. Gunterman

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

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