You are here: Home » Recipes » Chile and Cheese Fritters Chile and Cheese Fritters Kitchen Tested Yield 18 pieces Prep 5 mins Cook 10 mins Dip them in salsa, serve them with Mexican -- but make a lot, because they go fast. PrintEmail You can substitute 1/3 cup diced roasted red peppers for the poblano. Serve with a tomato or fruit salsa. Ingredients Oil1 cup buttermilk1 egg1/4 cup all purpose flour1 cup cornmeal1 teaspoon baking soda1/2 teaspoon salt Freshly ground black pepper2 ounces cream cheese, frozen and grated.1 roasted and peeled poblano or mild chile pepper, diced Instructions Pour oil to a depth of 1 inch in a large skillet. Heat oil to 350F. Combine buttermilk and egg in a large bowl; mix well. Combine flour, cornmeal, baking soda, salt and pepper; mix well. Add dry ingredients to wet ingredients; stir well. Add cheese and poblano pepper. Drop batter into hot oil, in 1 heaping tablespoon dollops; fry about 3 minutes, flipping halfway through cooking. Remove and drain on paper towels. Serve immediately or keep warm in a 275F oven. Recipe by Morgan Jarrett.