Ingredients
- 4 medium poblano peppers
- 4 large slices of Chihuahua cheese (enough to fill each pepper)
- 4 egg whites
- ¼ cup corn meal flour (harina de maiz)
- ½ teaspoon oregano (optional)
- Cooking spray
Directions
- Heat oven to 350°F
- Roast peppers over medium to high heat until skin is blackened and wrinkly (no oil needed)
- Place roasted peppers in a plastic bag to steam. (Leave in bag for 5 minutes.
- While peppers are steaming, mix remaining ingredients together to make a batter
- Remove peppers from the bag and peel blistered skin off
- Make a slit down the pepper lengthwise and remove seeds from the inside of the peppers
- Place cheese inside each pepper and fold flesh over
- Dip each pepper into the batter to cover
- Place the battered peppers into a pan coated with cooking spray. Place in the oven.
- Cook until batter has firmed. Serve hot.
Image
Prep Time
35 min
Nutrition Facts
- Servings per Recipe: 4 servings
- Calories: 241
- Calories from Fat: 118
- Total Fat: 13
- Cholesterol: 45 mg
- Sodium: 324 mg
- Carbohydrate: 17 g
- Dietary Fiber: 1 g
- Protein: 1 g
- Exchange: 1 very lean meat, 2 fat, 1 starch, 1 vegetable
- Carbohydrate Units: 1