I’ve played around with this recipe enough times to figure out how to get the perfect, crispy crust and get enough meat in that pepper to fill this hungry man! I’ve found that using poblano peppers not only allows you to stuff them more, but you even get a smokier flavor that makes this meal even better. And the secret to that crispy crust? A good old can of Coors Light. You won’t need the whole thing, so go ahead and enjoy a cold one! Once you watch the video and hear that crunch, you’ll be tempted to make these for breakfast, lunch, and dinner.
Gift Bag Port Bag Vibola Storage Bag Pineapple Beam Drawstring Printing Canvas Travel Crispy Chile Relleno
- 4 - 6 Poblano peppers roasted and peeled
- 1 Bag Beam Pineapple Gift Printing Travel Bag Canvas Drawstring Bag Port Storage Vibola lb. ground beef
- Canvas Gift Beam Travel Drawstring Bag Vibola Pineapple Port Bag Bag Printing Storage ½ yellow onion chopped
- 2 garlic cloves minced
- 1 tsp oregano
- 2 tsp chili powder
- 1 ½ cups Bag Bag Port Canvas Printing Bag Vibola Pineapple Drawstring Travel Beam Storage Gift all-purpose flour
- 2 tbsp cornstarch
- 1 tsp cumin
- 1 tsp baking powder
- Salt and pepper to taste
- ½ - 1 Bag Bag Vibola Gift Pineapple Storage Canvas Printing Travel Port Drawstring Bag Beam can beer we prefer a light beer like Coors Light
- Monterrey jack cheese sliced
- Oil for frying
In a skillet, brown the beef over medium-high heat. When it begins to brown, add in the onion, garlic, oregano and chili powder. Continue cooking until hamburger is done and onions are tender. Set aside.
Storage Canvas Gift Pineapple Bag Bag Beam Vibola Printing Port Bag Travel Drawstring In a bowl, whisk together the flour, cornstarch, cumin, baking powder and salt and pepper. Whisk in the beer until it reaches a pancake batter consistency. Set aside.
Take the peppers and cut a slit from the top down the middle- be careful not to cut all the way down the pepper. Leave about ½ - 1- inch from the bottom uncut. Carefully place about three slices of cheese in the peppers followed by about 2 tbsp of the beef, depending on the size of the peppers.
Take a skewer and “sew up” the seam of the pepper.
Heat the oil over medium-high heat until about 350 degrees F in a skillet. Spoon the beer mixture evenly all over the peppers. Be sure to add batter over the open seam of the peppers. Place in the pepper in the oil, uncut side down, and fry until golden brown. Flip and fry the seam side until golden brown. Cool on a wire rack.
Top with shredded cheese, cheese sauce or salsa. Serve warm.
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Tip: depending on the size of your peppers you may need to make more wet batter mixture.