Picadillo Stuffed Poblano Chilies
|Poblano chili||6 Medium|
|Minted salsa||1 Tablespoon|
|Picadillo filling||1 Cup (16 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Crispy egg coating||1⁄2 Cup (8 tbs)|
Roast and peel chiles as directed
Prepare Minted Salsa; keep warm.
Prepare Picadillo Filling and fill chiles equally with meat mixture.
Prepare Crispy Egg Coating.
Roll chiles in flour, shaking off excess.
Pour oil to a depth of 1 1/2 inches into a wide frying pan and heat to 425°F on a deep-frying thermometer.
When oil is hot, hold each chile by its stem, dip into egg coating, and drop into hot oil.
Cook chiles, 2 or 3 at a time, until golden on both sides (about 2 minutes total), turning once with a fork and spatula.
Drain on paper towels.
Spoon salsa on plates and top with chiles.