For best results, use large, thick-fleshed peppers such as poblano, mulato or Anaheim, banana or cubanelle.
ingredients
directions
Broil or grill chilies, turning several times, until blistered and browned but not charred all over, 10 to 15 minutes.
Let cool; peel.
Starting close to stem end, cut 2-inch (5 cm) slit down side of pepper.
Remove seeds.
Fill each pepper with some of the white and mozzarella cheeses.
Fold slit over to cover cheese.
Batter:
In large bowl, whisk together flour, baking powder, salt and pepper.
Whisk in water until smooth.
In large deep saucepan or wok, heat oil to 375°F (190°C) or until 1-inch (2.5 cm) cube of white bread dropped into oil turns golden brown in 60 seconds.
Coat stuffed chili with flour; dip into batter to cover.
Cook each in hot oil, rolling to ensure even browning, until browned and crisp, 2 to 3 minutes.
With tongs, transfer to paper towel lined rack.