Ingredients
Method
- Gather all necessary ingredients.
- Preheat the broiler and position the oven rack approximately 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Arrange peppers on the prepared baking sheet and broil for about 10 minutes until skins are blackened and blistered, rotating frequently with tongs. Transfer the peppers to a bowl, seal tightly with plastic wrap, and let them steam for 15 minutes while cooling.
- Peel the skins from the peppers, then slice a slit down the side of each to remove the seeds and core.
- Rinse the peppers inside and out, pat dry with paper towels, and stuff with cheese strips.
- Whisk the egg yolks and baking powder in a bowl until well combined.
- Beat the egg whites in a separate bowl using an electric mixer until stiff peaks form.
- Gently fold the beaten egg whites into the yolk mixture and place flour in a separate shallow bowl.
- Melt vegetable shortening in a skillet over medium heat. Dredge each stuffed pepper in flour, tap off the excess, and dip into the egg mixture to coat. Carefully place the peppers in the hot shortening and fry for about 5 minutes per side until golden brown and the cheese has melted.
- Serve and enjoy.
Nutrition
Notes
Peeling Technique: I've learned that patience is everything when peeling these peppers, so make sure you give them the full fifteen minutes in the sealed bowl to let the steam do the hard work for you.
Ingredient Swaps: While I adore the traditional pull of asadero cheese, I've found that Monterey Jack or even a mild Muenster works beautifully if you can't find the authentic Mexican variety at your local market.
The Fluffy Batter: My biggest discovery was using the baking powder in the yolks because it adds a little extra insurance for a puffy coating, but you must fold the whites in gently to keep that precious air inside.
Fixing Mistakes: If your peppers happen to rip while you are removing the seeds, don't panic: I just use a small toothpick to pin the seam shut before dredging it in flour to keep the cheese from leaking out in the pan.
Frying Success: I always keep a close eye on the shortening temperature because if it cools down too much, the batter absorbs the grease instead of crisping up, so I fry them in small batches to keep the heat steady.
Storage Tip: If you find yourself with extras, skip the microwave and use your oven at three hundred fifty degrees to bring back that signature crunch that makes these so special.
Prep Insight: I always make sure the peppers are bone dry after rinsing them, as any leftover moisture will cause the flour to clump and prevent the batter from sticking properly.