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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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THis came from the chef and co-owner of Lupita's Mexican Restaurant & Bar in Sparks, Nevada. A little different from the traditional. Enjoy! Ingredients:
1 medium carrot, peeled |
1 medium potato, peeled |
1 medium zucchini, peeled |
1/2 cup queso cotija cheese, crumbled (or queso fresco) |
1/2 cup monterey jack cheese, pulled into strings (or queso oaxaca) |
2 large poblano chiles (may use anaheim, cubanelle, bell peppers, banana peppers instead) |
1 cup cooking oil |
1 egg, white and yolk separated |
Directions:
1. Bring a large pot of salted water to a boil. Add the carrot and cook five minutes. Next, add the potato and cook five minutes more. Then add the zucchini and cook two minutes more. Remove the vegetables and plunge immediately into an ice water bath and let sit five minutes. Drain and dry well, then finely dice and place in a medium bowl. Mix in the cotija cheese then the Oaxacan cheese(or Monterey Jack), and set it aside. Toast the chilies by broiling two to three minutes on each side.Remove, cool a minute or two, then wrap in plastic wrap and let it sit five minutes. Remove the wrap and peel chilies. Make an incision in the chilies(enough to provide easy access but not down the entire length). Remove seeds, and stuff with vegetable cheese mixture.
2. Heat 1 cup cooking oil in a pan over medium high heat. While the pan heats, beat the egg whites until fluffy. Gently beat in yolk, just a few strokes. Dredge chilies thoroughly in egg mixture. Fry chilies in oil until one side is golden, about 1 minute. Repeat with the other side. Serve with salsa. Enjoy!
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