Roast the poblano peppers over an open flame or in the oven until the skins are charred and blistered.
Transfer the peppers to a bowl and cover to steam for a few minutes, then peel off the skins, remove seeds, and finely chop.
In a mixing bowl, combine the chopped peppers, mashed potatoes (or rice), shredded cheese, garlic powder, cumin, salt, and pepper. Mix until well combined.
Shape the mixture into small, golf ball-sized portions.
Roll each ball in flour, dip into the beaten eggs, and then coat thoroughly with breadcrumbs.
Heat oil in a deep pan to 350°F (175°C).
Fry the balls in batches for 2–3 minutes, or until golden brown and crispy on all sides.
Remove with a slotted spoon and drain on paper towels.
Serve hot with salsa, sour cream, or guacamole.
Variations
Spicy Version: Add finely chopped jalapeños or a pinch of cayenne for extra heat.
Meaty Option: Mix in cooked chorizo or ground beef for a heartier filling.
Cheese Lovers: Add a cube of cheese in the center of each ball for a gooey core.
Baked Alternative: Bake at 400°F (200°C) for 18–20 minutes, flipping halfway, for a lighter option.
Tips
Roasting and properly peeling the poblanos is key to achieving authentic flavor and texture.
Chill or freeze the formed balls for 10–15 minutes before frying to help them hold their shape.
Do not overcrowd the pan when frying, as this lowers the oil temperature and affects crispiness.
Serve immediately for the best texture, as they are crispiest when freshly fried.
