Directions

1Roasting Peppers: Lay the poblanos or red peppers over a gas flame, turning until blistered and slightly charred all over.

2 Put them in a plastic bag and set aside to steam for 10 to 20 minutes. Scrape off the charred skin.

3 Carefully make a lengthwise slit in each of the peppers and remove the seeds and membranes.

4 Saute the onions in butter until tender. Combine with the cheese and/or beef, tomato, and seasonings. Divide the mixture into quarters and stuff into each poblano. Don’t worry about being too neat about it.

5 Whisk the eggs together. Dip each pepper in the egg and then toss with the flour. Repeat once more.

6 Heat the oil to 350 degrees and carefully lower in the oil. Fry on both sides until golden brown. These are tasty eaten as is, or rolled into a tortilla and topped with fresh salsa.