By: Gmaof12
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Ingredients
Serves Tool
Serves To:USMetric| 4 | large poblano chilis | ||
| 1 | Cup(c) | nondairy cream cheese | |
| 6 | Ounce(oz) | soy chorizo | |
| 1 | Cup(c) | chickpea flour | |
| 1 | Teaspoon(t) | ground cumin | |
| 1 | Teaspoon(t) | garlic powder | |
| 1 | Teaspoon(t) | dried oregano | |
| 1 | salt and pepper, to taste | ||
| 1 | Cup(c) | soy creamer or nondairy milk | |
| 1 | canola or other vegetable oil, for frying |
Preparation
Preheat the oven to 350°F
Roast the whole chiles on a baking sheet for 30 minutes, until soft. Let cool.
Remove the stems. Cut a slit in the chiles lengthwise, from top to bottom, and reach in to pullout the seeds and core. Rinse under water to remove any stray seeds. Lay flat and set aside.
Mix together the cream cheese and soy chorizo.
Place one-fourth of the mixture in each of the peppers and fold closed.
In a shallow dish, large enough for the peppers, mix together the chickpea flour, cumin, garlic powder, oregano, salt, and pepper. Add the creamer and mix until smooth.
Pour the oil to a depth of 1/4 inch (6 mm) in the bottom of a large-size frying pan or cast-iron skillet and heat over high heat.
Carefully dip each pepper into the chickpea batter to coat, and transfer to the frying pan. Panfry each side for 2 to 3 minutes, or until golden and crispy. Transfer to a paper towel-lined plate to absorb excess oil.
Serve, warm.