Woah, woah woah.....chile cheese please!
Ingredients:
1 teaspoon of baking powder
½ cup garbanzo bean flour
½ cup regular flour
¾ cup rice milk
¼ cup nutritional yeast
2 ener g eggs, prepared
½ teaspoon salt
4 small-medium Pablano peppers
1-2 cups FYH Mozzarella shreds
½ cup of vegetable oil, or more for frying
Hot salsa of choice, I used 505 Southwester Sriracha Sauce
Directions:
Preheat oven to broil
Line a baking sheet with foil
Spray your peppers generously with cooking spray
Broil on each side for 5 minutes until skin begins to peel back and brown
Immediately place into a bowl and cover
Let sit for 15-20 minutes
Carefully remove the skin
Cut a slit into the center and remove the core and seeds
Stuff each pepper with a generous amount of cheese
Close tightly with a toothpick
Place into freezer for at least 10 minutes
In a medium bowl mix together your flours and baking powder
Stir in our energy eggs, milk, salt, and nutritional yeast
Mix well, it should be a thick batter
Remove your chiles from the freezer
Remove the toothpicks
In a small frying pan heat oil, should be ¼-1/2 inch deep
When oil is hot, place roughly 1/3 cup of batter into pan
Then place your chile on top of batter
Top with 1/3 cup or more of batter on top
Press bottom batter onto sides of chile
When bottom is starting to brown carefully, using two spatulas, flip the chile
If batter falls off add more or press back against chile*
*I continuously would press batter back against the chile
When crispy and golden brown on each side remove and repeat with remaining chiles
Serve with tomato chile sauce of choice
For pictures check out chow.com on how to fry chiles