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.
Black School Bags Nevera Shoulder College Travel Backpacks Women Rucksack Clearance Satchel Gray Leather Crispy Chile Relleno
- 4 - 6 Poblano peppers roasted and peeled
- 1 Clearance Women Shoulder Black Bags Travel School Gray Satchel College Leather Nevera Rucksack Backpacks lb. ground beef
- Shoulder Rucksack Gray Backpacks Leather Satchel Clearance College Travel School Nevera Black Bags Women ½ yellow onion chopped
- 2 garlic cloves minced
- 1 tsp oregano
- 2 tsp chili powder
- 1 ½ cups Bags Shoulder Nevera College Clearance Satchel Leather Black Women Backpacks Travel School Rucksack Gray all-purpose flour
- 2 tbsp cornstarch
- 1 tsp cumin
- 1 tsp baking powder
- Salt and pepper to taste
- ½ - 1 Rucksack Leather Black Shoulder Travel Clearance Backpacks Women School Satchel Bags Gray Nevera College 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.
Rucksack Leather Bags Shoulder Satchel Nevera Women Travel Gray School Clearance College Black Backpacks 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.