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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Ingredients:
1/2 lb monterey jack cheese |
6 anaheim chilies, cleaned or 1 -2 can of whole canned chilies |
2 tablespoons flour |
flour |
2 eggs, seperated |
oil (for frying) |
1/2 medium onion, diced |
1 clove garlic, minced |
1 cup canned tomato |
1 tablespoon oil |
2 cups chicken broth |
1 teaspoon black pepper |
1 teaspoon oregano |
Directions:
1. Peppers: Cut cheese into rectangle 1/2 wide and 2 long.
2. Wrap chile around each piece of cheese.
3. Roll in flour.
4. Make batter of beaten stiff egg whites, and then add lightly beaten egg yolks.
5. Fold in 2 tbsp flour.
6. Drop stuffed chilies into batter, one at a time.
7. Slide into 1 1/2 moderately hot oil.
8. Fry until golden brown.
9. Work quickly.
10. Drain.
11. Sauce: Cook all ingredients together in saucepan.
12. Pour over fried chilies.
13. Sprinkle with remaining cheese.
14. Bake in a 350° oven 30 to 45 minutes, or until bubbly.
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