Ingredients:
5 Large Poblano Peppers
1 Pound Ground Pork
1 Large Red Onion
1 Cup White Rice
3 Tablespoons Salsa
4 Roma Tomatoes, Chopped
1 Teaspoon Hot Chili Powder
1 Cup Shredded Pepper Jack Cheese
5 Whole Eggs
1 1/2 Cups All Purpose Flour
Table Salt
Fresh Cracked Pepper
Cayenne Pepper [Optional]
Information:
Serving Size 6
300 Calories Per Serving
8 Grams Of Fat
Cooking Directions:
Preheat oven to 350 degrees In a large skillet brown ground pork and set aside. Saute onions, set them aside. Cook rice via instructions on bag and give time to cool down. When everything is cooled down combine the following ingredients, rice, onion, pork, tomatoes, chili powder, salt and pepper, mix well and set aside. Place the peppers in a 350 preheated oven and cook for about 7 minutes or until soft. Set aside to cool. Slit the peppers and remove the seeds leaving the stems. Stuff the peppers with pork, rice mixture along with some shredded cheese. Keep peppers closed with toothpick. Separate egg from yolk and whip whites with salt until it forms peaks. In a different mixing bowl, add 1 cup flour and salt and pepper for taste and generously apply flour on peppers. Once coated dip peppers in egg whites by stem set aside. Heat up 1 inch of oil in a large skillet and brown the peppers on all sides. Drain on paper towels. Place peppers on a baking sheet and bake at 400 degrees for 10 to 12 minutes. Serve hot and enjoy.
