- 4 Poblano peppers
- Monterey Jack cheese, 8 oz. brick
- 2 large eggs, room temperature
- 1 T. flour
- ¼ – ½ tsp. salt
- 1 pt. Swank Farms fresh salsa, if possible
- 1 T. corn starch
- Pam cooking spray
Roast the peppers on the grill or over a gas flame charring the skins. You don’t want to cook the chili just loosen the skin. Place the chilis in a plastic or paper bag and let sit for 20 minutes or so.
Take a paper towel and rub the chard skin from the chilis. Make a slit lengthwise in the chili and remove the seeds. I like to leave the stem on for the presentation. Lay the chilis out on paper towels and blot excess moisture off. Depending on the size of the chilis you will want to cut 4 logs cheese about 1/2″ x 1/2″ x 4″ in size. Stuff each chili with one log and wrap the chili around it like a blanket.
Seperate the eggs adding the whites to a mixing bowel and reserving the yokes. Note: If you have fresh home grown eggs the color of this dish is amazing. Beat the whites with a mixer until stiff. Stir yokes together and fold into the whites along with the flour and salt. Sprinkle the flour and salt over the top because you don’t want to blend the mixture any more than you have to because the batter will loose it’s volume.
Heat a griddle to medium heat, you want the chilis to cook to golden brown and not burn. If the heat is too high they will not cook through. Spray the griddle with Pam, coat each chili in the batter, use your hands, and place on the griddle to cook.
In a saucepan blend the salsa and cornstarch together and heat over medium heat until thickened.
When your chilis are golden brown on both sides serve topped with salsa. I like to serve a simple salad of shredded iceberg lettuce and tomato slices, cilantro, lime juice, olive oil and cremma. Enjoy!