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Ingredients
- 4 Poblano peppers or 4 hot or sweet banana peppers
- 1 1/2 c. chopped Mozzarella cheese or Quesodilla cheese (at Vantils)
- 3 eggs
- 1 Tbsp. water
- salt to taste
- 1 1/2 c. oil
Method
- Mix eggs and water.
- Heat peppers on dry skillet until skin is partially brown.
- Peel skin off peppers and cut about 1/2-inch on side of pepper.
- Remove seeds and stuff with cheese.
- Close and dip in egg batter.
- Place in hot oil until brown.
- Add salt to taste.
- Makes 4 servings.
