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These stuffed, battered and lightly fried chiles are a bit of a project, but worth it! If you have any left over, you can maintain their crispness by reheating over medium heat in a nonstick skillet coated with cooking spray, carefully turning occasionally. Look for queso Oaxaca in the specialty cheese section—it's a superb melting cheese.

EatingWell Magazine, April 2022


Credit: Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks

Recipe Summary

1 hr 5 mins
1 hr 5 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat broiler. Place poblanos on a baking sheet. Broil on the upper rack, turning the peppers occasionally, until blackened on all sides, 12 to 18 minutes. Transfer to a large bowl and cover. Set aside for 10 minutes. Reduce oven temperature to 250°F.

  • Meanwhile, puree salsa in a blender. Heat 1 tablespoon oil in a large skillet over medium heat until shimmering. Add the salsa and cook, stirring occasionally, until thickened, about 5 minutes. Transfer to a bowl and cover to keep warm. Wash and dry the pan.

  • Peel the peppers, leaving the stems intact if possible. Carefully cut a vertical slit in each pepper and remove seeds. Fill each pepper with about 1/4 cup beans and 2 tablespoons cheese. Close the slit with toothpicks.

  • Place flour in a shallow dish. Beat egg whites in a medium bowl until soft peaks form. Whisk egg yolks in another medium bowl until well blended. Fold the whites into the yolks.

  • Line a baking sheet with 2 layers of paper towels. Heat the remaining 1 cup oil in the skillet over medium-high heat until shimmering. Carefully dredge 2 of the stuffed peppers in the flour, tapping off excess, then coat in the egg mixture. Add to the pan and cook, carefully turning once, until golden, about 4 minutes. Transfer to the prepared baking sheet and keep warm in the oven. Repeat with the remaining peppers.

  • Serve the peppers with the reserved sauce and cilantro.



Associated Recipe

Nutrition Facts

1 pepper & 1/4 cup sauce
388 calories; protein 14g; carbohydrates 35g; dietary fiber 4g; added sugar 3g; fat 22g; saturated fat 4g; mono fat 11g; poly fat 5g; cholesterol 93mg; vitamin a iu 1314IU; vitamin c 135mg; vitamin d iu 18IU; vitamin e iu 4IU; folate 21mg; vitamin k 15mg; sodium 469mg; iron 2mg; magnesium 6mg; potassium 62mg; omega 3 fatty acid 1g; omega 6 fatty acid 3g.