Miguelina’s Poblanos and Cheese

Ingredients

• 4 fresh poblano chile peppers
• 2 cups oil for frying, or as needed
• 8 ounces queso asadero
• 0.5 cup all-purpose flour for coating

Steps

1. Stem, core, and seed peppers; discard stems, cores, and seeds.
2. Heat a large, heavy-duty skillet over high heat. Add peppers; cook until blistered and blackened, flipping frequently until tender.
3. Transfer peppers to a paper bag, fold top closed, and steam to loosen skin, about 3 minutes. Rinse peppers under cold water to remove as much skin as possible; set aside.
4. Heat about ½ inch oil in a separate large heavy-duty skillet over medium-high heat.
5. Insert 1 thick piece cheese into each pepper; secure opening with toothpicks. Coat peppers in flour.
6. Lower peppers carefully into hot oil in the skillet, reduce heat to medium, and fry until cheese melts and coating is golden and firm, 3 to 5 minutes per side. Drain on a paper-towel-lined plate.