Ingredients
- 4 poblano peppers
- 1 cup shredded cheddar or Monterey Jack cheese
- 2 cups mashed potatoes (smooth and cooled)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 2 large eggs
- 1 cup all-purpose flour
- 1 1/2 cups breadcrumbs
- Oil for frying
Instructions
- Roast the poblano peppers over an open flame or under a broiler, turning until the skins are charred and blistered. Transfer to a bowl, cover, and let steam for 10 minutes. Peel off skins, remove seeds, and finely chop.
- In a large bowl, combine mashed potatoes, chopped poblano peppers, shredded cheese, salt, black pepper, garlic powder, paprika, and cumin. Mix until well combined and firm.
- Shape the mixture into golf ball-sized portions and roll into smooth balls.
- Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Roll each ball in flour, dip in egg, and coat evenly with breadcrumbs.
- Heat oil in a deep pan over medium heat. Fry the balls in batches for 3–4 minutes until golden brown and crispy.
- Remove with a slotted spoon and place on paper towels to drain excess oil.
- Serve hot with your favorite dipping sauces.
Notes
- Chill the mixture or formed balls if too soft to help them hold shape.
- For a baked version, brush with oil and bake at 200°C until golden.
- Air fry at 190°C for 10–12 minutes, turning halfway through.
- Add jalapeños or chili flakes for extra heat.
- Use mozzarella for a stretchier cheese filling.
- Store leftovers in the fridge for up to 3 days and reheat in the oven for best texture.
- Freeze before frying for longer storage and fry directly from frozen.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 3 balls
- Calories: 280
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 85 mg
