Ingredients
| 1 lb. | ground beef | | 1/4 tsp. | salt | | 1/4 tsp. | pepper | | 1/4 tsp. | cumin | | 3/4 tsp. | garlic powder | | 1 | sm. carrot, peeled and diced | | 1/2 | md. russet potato washed; peeled and diced | | 2 slices | bacon, chopped | | 4 | lg. poblanos, washed | | 3 | lg. eggs, separated | | 1/4 tsp. | all-purpose flour | | 1-1/2 cup | vegetable oil |
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Instructions
Place beef in large bowl. Mix in salt, pepper, cumin and garlic powder. Transfer to skillet and cook over medium-high heat until meat loses all its red color, about 20 minutes. Add carrot, potato and bacon; cook 10 minutes more. Remove from heat and reserve.
Place poblanos over hot grill about 20 seconds. Remove skin when peppers are cool enough to handle. Make a lengthwise slit in each (do not cut pepper in half; leave whole) and remove seeds. Place about 4 ounces meat mixture in each; reserve. Beat egg whites in electric mixer bowl on medium speed until stiff, about 5 minutes. Add flour, then egg yolks and beat 1 more minute.
In deep fryer, heat oil to 375°F. Place a "bed" of egg batter about twice the size of a pepper into hot oil. Place a pepper on top, then cover pepper completely with more batter. Carefully "splash" oil over batter with a spatula until batter turns a golden color. Remove pepper with spatula; drain on paper towel; serve. Repeat for remaining peppers.
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