Fried Stuffed Poblano Pepper

Char the poblano and jalapeño peppers directly over a gas flame until the skin is blistered and blackened all over.

Once charred, carefully peel the blackened skin off the peppers. Do not steam them, as this will keep them firm.

In a skillet, fry the bacon until crispy. Remove from the pan, let cool, and then crumble.

To make the filling, combine whipped cream cheese, one finely diced jalapeño, shredded Mexican cheese blend, crumbled bacon, and chicken bouillon powder in a large bowl.

Add sour cream, mayonnaise, garlic powder, and onion powder to the cheese mixture and mix until well combined.

Prepare the peppers for stuffing by cutting a slit down the side of the poblano and removing the seeds. Cut the tops off the remaining two jalapeños and remove their seeds.

Begin stuffing by placing a layer of shredded mozzarella cheese inside the poblano pepper.

Nest the two whole, deseeded jalapeños inside the poblano on top of the mozzarella.

Using a piping bag or a zip-top bag with the corner snipped, pipe the cheese filling into the poblano, filling the space around the jalapeños.

Top the filling with more shredded mozzarella cheese.

In a separate bowl, prepare the batter by combining the corn muffin mix, eggs, all-purpose flour, honey, beer, and a pinch of salt.

Whisk the batter until it is smooth and has a thick, pancake-batter-like consistency.

Insert a wooden skewer through the stem of the stuffed poblano to use as a handle.

Dip the stuffed poblano into the batter, using a spatula to help coat it completely.

Immediately transfer the battered pepper to a plate of panko breadcrumbs and coat thoroughly on all sides.

Carefully lower the breaded pepper into a pot of hot oil and deep-fry until it's golden brown and crispy.

Remove the fried pepper from the oil, let it drain on a wire rack, and serve immediately.