2 potatoes, total weight about 400g, cut
into 1cm cubes
200g cream cheese
200g grated mature Cheddar cheese
2.5ml freshly ground black pepper
2 eggs, separated
115g plain flour
2.5ml white pepper
oil, for deep frying
chili flakes to garnish (optional)
Make a neat
slit down one side or each chili. Place them in a dry frying pan over a
moderate heat, turning them frequently until the skin blisters. Place
the chilies in a strong plastic bag and tie the top to keep the steam
in. Set aside for 20 minutes, then carefully peel off the skin and
remove the seeds through the slits, keeping the chilies whole. Dry the
chilies with kitchen paper and set them aside.
potatoes in boiling water for 5 minutes or until just tender. Do not
overcook. Drain thoroughly. Put the cream cheese in a bowl and stir in
the grated cheese, with 2.5ml or 1 tsp of the salt and the black pepper.
Add the potatoes and mix gently. Spoon some of
the potato filling into each chili. Chill for 1 hour so that the filling
becomes firm. Whisk the egg whites to firm peaks in a grease free bowl.
In a separate bowl, beat the yolks until pale, then fold in the whites.
Scrape on to a large, shallow dish. Spread the flour in another shallow
dish and season with the remaining salt and the white pepper.
Heat the oil
for deep frying to 375F. Coat a few chilies first in flour and then in
egg before adding carefully to the hot oil. Fry in batches until golden
and crisp. Drain the chilies on kitchen paper and serve hot, garnished
with chili flakes for extra heat, if desired.
are filled with a creamy cheese and potato stuffing. Poblanos and
Anaheims are quite mild, but you can use hotter chilies if you prefer.
Whole ancho (dried poblano) chilies can be used instead of fresh
chilies, but will need to be reconstituted in water before they can be
seeded and stuffed. Take care when making the filling; mix gently,
trying not to break up the potato pieces.