Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes
- 8 large poblano chiles
- 2 lbs boneless, skinless chicken
- 4 ounces cream cheese (1/2 standard package)
- 8 ounces queso fresco or jack cheese (shredded or shredded)
- 1 teaspoon cumin
- 1 teaspoon chile powder
- 1 teaspoon salt
- 6 eggs
- 1/2 teaspoon salt
- 1 cup oil for frying
- Each round should be roasted and peeled. If fresh chiles are not available, canned whole green chiles can be substituted
- Prepare the Filling: Simmer or bake the chicken until it is fully cooked. Allow the chicken to cool before shredding it with a fork or your fingers. Cut the stems off two roasted chiles and chop them.
- In a large mixing bowl, combine the shredded chicken and chopped chiles with the cream cheese, queso fresco, cumin, chile powder, and 1/2 teaspoon salt. To begin blending, break the cream cheese into the mixture with a large spoon. You can do it all with your hands at the same time.
- Set it aside once it's full. (Note: You can make the filling the day before and keep it in the fridge until ready to use.)
- Fill the chips with: Insert a sharp knife into the top of the chili, just beneath the stem, and cut halfway down the chive. This will result in a piece along the side.
- Scoop out the seeds and white membrane with a spoon or knife, being careful not to tear the chile flesh. When the chilies are soft enough, you can also do this with your fingers. Insert a piece of chicken filling into each chili.
- Pull the chili around the filling with your fingers and squeeze it slightly to seal it. Repeat with the rest of the chiles and filling. To be canceled.
- Prepare the batter: Separate the whites from the yolks in one bowl and the whites from the yolks in another. Using an electric mixer, whip the egg whites until stiff. In a separate bowl, whisk together the egg yolks and 1/2 teaspoon salt. Pour the egg yolk mixture slowly over the egg whites.
- Fold the whites in gently with a large spatula until completely incorporated. A few streaks of yolk are acceptable.
- Cooking the chiles: In a large skillet over medium-high heat, heat the oil. Dip each chili into the egg white batter, being careful not to spill the filling. This may necessitate the use of both hands, as well as a fork or spoon.
- Drop the chili, one at a time, into the hot oil and cook until the egg white batter is golden brown. Flip the peppers over and do the same on the other side. Remove the chili from the hot oil when it is completely golden brown on all sides and place it on a paper towel to drain.
Amount Per Serving Calories 1363Total Fat 106gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 72gCholesterol 556mgSodium 1661mgCarbohydrates 11gFiber 2gSugar 6gProtein 90g