Pravda Beer Battered Stuffed Poblano Chiles
Crispy, savory and delicious, these peppers take a dedicated cook, but the end result is sure to please any dinner guest!
- 1 cup all-purpose flour
- 1 tsp. baking powder
- Pinch of salt
- 1 cup Pravda
- 8 large poblano chiles
- 8oz. monterey jack cheese, cut into 16 sticks
- 16oz. refried beans
- 1/4 cup chopped cilantro
- 1 tbsp. taco seasoning
- Olive oil for frying
In a large bowl, whisk together flour, baking powder, salt and beer until combined. Cover with plastic wrap and let sit refigerated for 1 hour.
Roast the poblano peppers either together on a grill or on a baking sheet in the oven under the broiler. Turn the peppers often until skin is charred and blistered. If you use the oven, make sure not to overcook the peppers, otherwise they will be too soft to stuff.
Place the peppers in a bowl and cover with plastic wrap for 10 minutes to steam. Remove the peppers from the powl and place each under cold water to cool. Carefully remove the skin with your fingers from each pepper and place on a baking sheet. Pat each dry with a paper towel.
Cut a slit down one side of each pepper. Use gloves and a spoon to remove the seed pod, leaving the stem intact. Wearing gloves will prevent your fingers from burning. Stuff each pepper with two sticks of cheese.
Mix the refried beans, cilantro and taco seasoning. Stuff peppers iwth two tablespoons of the bean mixture and pinch the ends of the pepper to seal.
Heat an inch of oil in a large skilled over medium heat. Once the oil is hot, dip one pepper at a time into the batter and place seam-side-down in the skillet. Fry peppers until golden-brown, about 2-3 minutes each side. Carefully remove with tongs and place on a paper towel-lined baking sheet to try. Repeat with remaining peppers.
Serve peppers warm with sour cream, salsa and lime wedges.
This recipes was adapted from Girl Versus Dough. Check out her blog, here!