The
Homegrown Kitchen Table
Fried Stuffed Poblanos
These Fried Stuffed Poblanos are bold, cheesy, and satisfying—roasted peppers filled with a creamy barbacoa mixture, coated in batter, fried until golden, then finished with a smoky tomato chile sauce. They’re a show-stopper dinner and worth every crispy bite.
Ingredients
For the poblanos 8–10 large poblanos
For the filling 8 oz cream cheese, softened3 cups shredded cheddar cheese1 tablespoon onion powder1 tablespoon garlic powder½ teaspoon white pepper½ teaspoon paprika½ teaspoon salt1 cup shredded barbacoa meat
For the batter 4 eggs⅔ cup flour½ cup milk
For the sauce 8 oz diced tomatoes with juice4 oz diced green chiles, pureed½ onion, chopped3 cloves garlic, chopped 1½ tablespoons butter 3 cups chicken broth 3 tablespoons taco seasoning 1½ teaspoons smoked paprika
Instructions
Preheat oven to 425°F (220°C). Roast poblanos until softened. Let cool enough to handle.
Make the filling: Microwave cream cheese about 30 seconds to soften. In a bowl, mix cream cheese, cheddar, onion powder, garlic powder, white pepper, paprika, salt, and shredded barbacoa until well combined.
Make the batter: In a separate bowl, whisk eggs, milk, and flour until smooth.
Stuff the poblanos: Carefully open each roasted poblano and stuff with the filling mixture.
Fry: Dip each stuffed poblano into the batter to coat. Heat oil in a frying pan over medium heat and fry until golden and crispy on all sides. Transfer to paper towels to drain.
Make the sauce: In a saucepan, melt butter over medium heat. Sauté onion and garlic until translucent. Add pureed green chiles and diced tomatoes. Pour in chicken broth, then stir in taco seasoning and smoked paprika. Simmer about 10 minutes.
Serve: Spoon or drizzle sauce over the fried stuffed poblanos and serve warm.