Alphabet Cooking: M is For Mexican by Quadrille

Author:Quadrille
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille
Published: 2016-08-22T04:00:00+00:00

ingredients

4 poblano chillies

250g (9oz/12/3 cups) oaxaca cheese or mozzarella, grated

1 litre (34fl oz/4 cups) vegetable oil, to fry

80g (2¾oz/2/3 cup) plain (all-purpose) flour

1 tsp sea salt

2 eggs, separated

pico de gallo, to serve

roast

Arrange the poblano chillies in a roasting tin and place under a medium-hot grill (broiler) for 10 minutes on each side until blackened.

steam

Transfer the chillies to a bowl and cover with clingfilm (plastic wrap) for 5 minutes to allow the skins to steam loose. Peel off the skins, then carefully cut down one side without cutting right through. Remove the seeds, then stuff with the grated cheese.

heat

Heat the vegetable oil in a large frying pan until it reaches 180°C/350°F, or until a cube of bread dropped in turns golden within 30 seconds.

fry

Season the flour with salt. Dip each stuffed chilli into the seasoned flour. Whisk the egg whites until they form soft peaks, then gently fold in the yolks and sea salt. Dip the floured chillies into the eggs, then immediately drop into the hot oil. Fry for 2–3 minutes until golden-brown and crisp, and transfer to a plate lined with kitchen paper.

serve

Serve immediately along with the pico de gallo.

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