Poblano Peppers Stuffed with Monterey Jack Cheese

A mouthwatering dish featuring roasted poblano peppers stuffed with melted Monterey Jack cheese, served with tortilla chips, bean spread, guacamole, salsa, and cilantro, all combined in a delectable sandwich.

Ingredients

4	poblano peppers
8	ounces shredded Monterey Jack cheese, plus more for the tortilla chips below
	Salt and freshly ground pepper
4	room temperature eggs, separated
½	teaspoon salt
⅓	cup flour plus ¼ for dredging, divided
½	teaspoon smoked paprika
1	cup vegetable or canola oil
	Your favorite bean spread
	Your favorite guacamole
	Your favorite salsa
	Cilantro, for garnishing
4	buns, rolls, or subs, for serving

Instructions

• 1. Prepare the Poblano Peppers:
  2. Roast the poblano peppers until charred and blistered on all sides, a process taking approximately 5 to 7 minutes. This can be achieved either by using a broiler or roasting directly over a gas flame set at medium-high heat.
  3. Place the roasted peppers in a large heatproof bowl and seal the bowl tightly with plastic wrap. Allow the peppers to steam until cooled, which typically takes about 15 minutes. Peel off and discard the skins carefully without damaging the peppers, using your hands or a butter knife.
  4. Slice each pepper lengthwise from stem to bottom, removing the seeds and veins. Season the insides and outsides of the peppers with salt and pepper before stuffing each one with a quarter of the Monterey Jack cheese.
  5. In a medium bowl, vigorously whisk the egg yolks until they turn pale and frothy, a process that usually takes about 2 minutes. In a separate clean bowl, beat the egg whites and salt using a stand mixer with a whisk attachment until stiff peaks form, approximately 1 and a half minutes.
  6. Combine the egg yolks and 1/3 cup of flour with the egg whites, gently folding them together using a rubber spatula until just mixed, ensuring not to deflate the egg whites.
  7. In a heavy-bottomed Dutch oven, heat 2 inches of oil to 360° F. Season the remaining 1/4 cup of flour with salt, pepper, and smoked paprika. Coat the stuffed peppers in the seasoned flour, shaking off any excess, followed by dipping them into the egg batter, allowing any extra to drip off. Carefully fry the peppers in the hot oil until they turn golden on both sides, approximately 5 minutes per side. Remove and drain on a wire rack or a baking sheet lined with paper towels.
  8. Assemble the Sandwiches:
  9. For the homemade tortilla chips, arrange a few handfuls of chips on a baking sheet and sprinkle with shredded Monterey Jack cheese. Melt the cheese in the oven (or under the broiler if cautious) and let it cool.
  10. For additional components like guacamole, bean spread, and salsa, consider using My Favorite Black Bean Dip, Roberto Santibañez' Classic Guacamole, and Not Recipe Salsa, respectively.
  11. To construct the sandwiches, spread the bean spread on one side of the bread, place a poblano pepper on top, add the cheesy chips (which can be broken into pieces), dollop with guacamole and salsa, and garnish with cilantro leaves.

Jul 19, 2024