Welcome to a delicious twist on a classic Mexican favorite! Inspired by the culinary expertise of Cowboy Kent Rollins, we bring you a recipe that's perfect for anyone craving a hearty dish with a satisfying crunch. Poblanos are known for their mild heat and robust flavor, which, when paired with a golden beer batter, create an unforgettable meal. Get ready for a treat that's sure to impress both friends and family alike.
Ingredients:
- 4 large poblano peppers
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 2 teaspoons Red River Ranch Mesquite seasoning (or any preferred steak seasoning)
- 12 slices Monterey Jack cheese
- 3/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
- 1 can light beer (Coors Light recommended)
- Vegetable oil for frying
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Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Equipment: Tongs, large plastic bag, small bowl, skillet
Instructions:
1. Begin by charring the poblano peppers over a lump mesquite charcoal fire (or on a gas stove). Rotate them to ensure all sides are evenly charred. Once blackened, remove from the heat.
2. Place the charred peppers into a large plastic bag with a small splash of water to create steam. Seal the bag and let the peppers sit until they're cool enough to handle.
3. Meanwhile, prepare the filling by browning the ground beef in a skillet with chopped onions, minced garlic, oregano, and mesquite seasoning. Cook until the onions are translucent and the beef is thoroughly browned. Remove from heat and set aside.
4. Carefully peel the skin off the cooled poblanos using a knife to scrape away any stubborn parts without piercing the flesh of the peppers.
5. Make a slit lengthwise in each poblano to create an opening, being cautious not to tear them further. Remove any seeds if desired; however, leaving them will add additional heat to the dish.
6. Stuff each poblano with three slices of Monterey Jack cheese and fill it generously with the cooked meat mixture.
7. In a small bowl, mix the flour, cornstarch, oregano, cumin, salt, and pepper. Gradually add beer and stir until the batter is slightly thicker than pancake batter.
8. Heat a generous amount of vegetable oil in a skillet over medium heat.
9. Dip each stuffed poblano into the batter, ensuring it's completely coated.
10. Gently place the battered poblanos in the hot oil and fry until the batter is crisp and golden brown on all sides, which should take about 5 minutes per side.
11. Once cooked, transfer the poblanos to a paper towel-lined plate to drain excess oil.
12. Serve hot and enjoy the crispy exterior and cheesy, meaty interior of these beer-battered stuffed poblanos!
Cooking Tips: For an extra crispy texture, ensure the oil is hot enough before adding the poblanos. The batter should sizzle as soon as the pepper touches the oil. The steam method for loosening the poblano skins will make them easier to peel and keep the peppers tender.
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Please enjoy this recipe from Cowboy Kent Rollins, and for more of his cowboy cooking tips and recipes, check out his YouTube channel: https://www.youtube.com/@CowboyKentRollins
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