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6 Anaheim peppers
4 oz Monterey jack cheese, shredded
1 cup flour, plus ½ cup more for dusting
¾ cup of a light beer
1 teaspoon salt
1 teaspoon chipotle powder
1 teaspoon baking powder
1. In a large frying pan or griddle, heat about 3 tablespoons to medium heat, lay the Anaheim peppers in pan. You may want to cover with a little foil, because they will splatter a little. After a minute or two, the peppers should start to blister and blacken. While the peppers are roasting, in a bowl combine 1 cup of flour, the beer, salt, chipotle powder and baking powder, whisk until well combined, set aside. as the peppers blister and blacken, turn as needed. When done, remove from heat and fold the peppers in a clean kitchen towel, set aside.
2. Once the peppers have cooled, try peeling off as much of the blistered skins off of the pepper, without tearing it or disturbing the stems. Carefully cut a 1 to 2 inch slit down the middle of the pepper, gently stuff the shredded cheese down and inside of the pepper, making sure not to over stuff them. At this time you want to heat about 1½ cups of oil in a shallow pan to medium heat for a good 5 or 6 minutes.
3. While the oil is heating, dust the peppers with flour and wait for the oil to come up to 375 degrees. At this time, you will gently take one pepper at a time and, holding on by the stem, dip it into the beer batter, turning to coat evenly. Transfer the pepper to the hot oil and with a spatula, gently spoon some of the oil over the top of the pepper. Turn the pepper and cook until golden brown, drain on to paper towels. serve right away, topped with a warm enchilada sauce or keep warm in a 225-degree oven until ready to serve.
Note: When placing the peppers in the oil, make sure not to over-crowd the pan.
Other recipes by Sonia:
Mexican Red Rice
Cheesy Chorizo Bread
Empanadas de Pollo
Pork Chile Colorado
Frijoles Borrachos con Chorizo
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp
Dulce de Leche and Chocolate Chip Chimichangas