| • | Brown the ground pork in the pan.
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| • | Remove it from cooking pan and keep aside to cool.
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| • | Add onions to the cooking pan and saute until translucent, take aside it from the burn and set up aside to cool.
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| • | Cook rice and allow it to cool.
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| • | Once all the ingredients are cool, mix pork, onion, rice, Cilantro Lime Salsa, tomatoes, chilli powders, table salt and pepper, mix well.
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| • | Cook poblano black pepper in 400 degree F for about 8 minutes or until slimly softened. Remove and allow it cool.
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| • | Make a cut down down side and take aside the seeds.
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| • | Stuff it with the pork mixture.
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| • | Place slicing up of cheese in the center for stuffing.
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| • | Skewer the black pepper with toothpick to close it.
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| • | Separate the egg yolks and egg white and remove egg whites with table salt in the mixer until it forms batter.
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| • | Take a aside bowl, season flour with table salt and pepper.
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| • | Dredge black pepper in the seasoned flour and then dip black pepper in the egg batter holding them from the stem.
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| • | Add pepper to the cooking pan with 2 inches of red-hot oil.
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| • | Fry the black pepper for few minutes per side until brownish and take aside it from the oil.
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| • | Drain on the paper towel for few minutes.
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| • | Finish cooking black pepper in 400 degree F oven for about 10 to 15 minutes.
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