Cheese-stuffed Chile

Step 1

Roast the 4 poblano peppers over a gas flame or under a broiler, turning occasionally, until skins are charred all over, about 8-10 minutes. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes.

Step 2

Rub off the charred skins from the peppers. Make a small slit lengthwise in each pepper and carefully remove the seeds and membranes, keeping the stem intact. Pat dry with paper towels.

Step 3

Cut the 8 oz cheese into 4 thick strips. Insert one strip into each pepper through the slit, pressing gently to close. Set aside.

Step 4

Separate the 4 eggs, placing whites in a large bowl and yolks in a small bowl. Beat the yolks with a fork until smooth.

Step 5

Beat the egg whites with an electric mixer until stiff peaks form, about 3-4 minutes. Gently fold the yolks and 2 tbsp of the flour into the whites until just combined; the batter should be lumpy.

Step 6

Heat the 1 cup oil in a large skillet over medium-high until shimmering, about 2 minutes. Test by dropping a bit of batter—it should sizzle immediately.

Step 7

Dredge each stuffed pepper in the remaining flour, then dip into the egg batter, coating completely. Carefully place in the hot oil, working in batches to avoid crowding.

Step 8

Fry until golden brown on one side, about 3-4 minutes, then flip and fry the other side until golden and crisp, another 3-4 minutes. Drain on paper towels.

Step 9

Sprinkle the fried chiles with the 0.5 tsp salt, 1 tsp cinnamon, and 2 tbsp powdered sugar. Serve hot.