stuffed poblano chillies

Prep: 15 minutes Cook: 20 minutes Serves 4 People

Ready. Steady. Cook!

  1. Grill Chillies on an open flame until the skin is black and peeling. Immediately after grilling, place into a tight container to steam.
  2. While the chillies are steaming, prepare the fillings. Cut haloumi to fit inside the chillies and open a can of refried beans and set aside.
  3. Whisk 3 egg whites until they form soft peaks (save the yolks). Half way through whisking add a pinch of plain flour and salt this will help the egg whites with density.
  4. When egg whites have reached soft peaks add 2 yolks to the mixture and whisk through. Set aside.
  5. Peel off loose skin on the chillies, open on the side and clean out the seeds.
  6. Slightly grill halloumi (optional)
  7. Stuff the chillies with pieces of halloumi and refried beans.
  8. Set up a pan with oil to shallow fry your chillies.
  9. Coat chillies in plain flour, then in the pre made egg mix and finally place into the preheated pan.
  10. Shallow fry chillies until the egg is cooked through.
  11. Once cooked, place on paper towel to drain excess oil. (keep your pan available)
  12. Roughly chop garlic and onion and place with canned tomatoes into a blender. Blend until smooth.
  13. Return the sauce back to the same pan you shallow fried your chillies in.
  14. Slowly pour in 1 cup of stock, combine and add salt and pepper to taste.
  15. Add the chilies back into the pan and let it simmer for 10 minutes.
  16. Warm your tortillas per packet instruction.
  17. Assemble tacos with 2 corn tortillas, mexican rice** and sour cream.
  18. ** Options for rice: Follow Diego’s recipe for mexican rice or alternatively buy a packet of premade mexican rice. You will need 500g of cooked rice.
  1. 2 pkt of Diego’s GoMex Corn tortillas

  2. 6-8 Poblano chillies

  3. 3 eggs

  4. 1 can of refried beans

  5. 400g of halloumi cheese

  6. 1 cup of plain flour

  7. 1/2 of an onion

  8. 2 cans of tomatoes

  9. 3 cloves of garlic

  10. 1 cup of vegetable stock

  11. ½ cup of sour cream

Tip: Traditionally eaten with corn tortillas but can be tasty with flour too if preferred.

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