It looks fancy but it's so easy. This is the vegetarian version and trust me, you won't miss the meat. Why can't you make a fancy lunch for one? Buen Provecho!
Step 1: Ingredients
- 1 Poblano peppers
- 1 eggs (separated)
- 1/4 cup of all purpose flour (or less, it's just for dredging).
- Shredded Mozzarella cheese
- Homemade red chile sauce
Step 2: Roast 'Em
You can do this two ways. You can use a cast iron griddle pan, heat it up and blacken the pepper OR you can put it under the broiler and turn it every few minutes. I put it under the broiler because this pepper was shaped pretty funky. I turned it about every 2-3 minutes.
Once the pepper is blistered and blackened, put it in a ziploc bag or in a bowl covered with plastic wrap. Let it steam for at least 5 minutes, I usually let them steam for 10. Uncover the bowl or unzip the bag and turn on your cold water. Carefully remove the blackened skin with the running water. It should come off easily. Be sure not to use too much force because the softened pepper can tear and that's no bueno. Set aside.
Step 3: Stiff Peaks
Hopefully you've already separated your egg. If not, now would be a good time. Pour the egg white into a glass or metal bowl. Set aside your egg yolk but not too far because you will need them. Using a hand mixer on the highest setting, whip egg white until stiff peaks form. Mix in the yolk on a lower setting. The mixture should be foamy, almost cloud like.