Recipe - Deep Fried Poblano

2 Whole poblano peppers
2 tablespoon Velveeta cheese
1 cup Cornstarch
1 cup Bread crumbs; seasoned
1 Whole egg; beaten

Roast peppers over direct flame till balckened. Cool and rub off charred
skin. Slit open and remove seeds. Stuff a hunk of velveeta inside it and
roll in corn starch. Pop in the freezer for One half hour. Dip frozen peppers in
scrambled egg and coat well in bread crumbs. Drop into hot grease and fry
till very crispy. Allow to cool for about 5 minutes and enjoy.

Busted by Christopher E. Eaves cea260@airmail.net

NOTES : This produces a large crisp cheese stuffed pepper for those that do
not like the "eggy" coating on traditional Relleno's.
Recipe by: John A. Gunterman

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 13, 1998