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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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The chilis in this recipe are fairly hot, so it's not for the faint of heart. It's a nice way to fix them for just one person, but the recipe is easily adapted for more servings. The original recipe was in a Sunset cookbook, but I've taken some liberties. As far as the cheese is concerned, I've used Swiss, pepper jack, and cheddar. It's up to you. Ingredients:
1 tablespoon butter |
1 small onion, minced (about 1/4 cup) |
2 garlic cloves, minced |
1 teaspoon oregano |
1 (8 ounce) can tomato sauce |
1/8 teaspoon salt |
2 large eggs |
2 tablespoons flour |
2 tablespoons water |
1/8 teaspoon salt (yes, another one) |
4 pickled jalapeno peppers |
4 oz cheese |
vegetable oil |
Directions:
1. Melt the butter in a small saucepan.
2. Saute onions, garlic, and oregano for about 5 minutes.
3. Add tomato sauce and stir.
4. Turn heat to low and continue to cook, stirring occasionally.
5. While tomato sauce is cooking prepare the eggs.
6. Separate the whites and the yolks into small bowls.
7. Beat egg whites until fairly stiff.
8. To the egg yolks in a separate bowl, add the salt, flour and water and beat until all the flour has been absorbed.
9. Fold in the egg whites gently.
10. Cut the stem ends of the jalapenos off and remove the seeds.
11. Rinse under cold water.
12. Place cheese strips inside the jalapenos.
13. Heat oil in a large heavy frying pan on medium high.
14. When the oil is hot, heap 4 mounds of the egg mixture into the frying pan.
15. Place each jalapeno with cheese in the middle of an egg mound and cover it with some of the remaining egg mixture.
16. Fry for about 3-4 minutes or until the bottoms are lightly browned.
17. Turn gently and brown the other side.
18. (The insides will be a little soft, but you don't want to brown the eggs too much.) Serve with the tomato sauce on and with slices of orange and avacado if you wish-even finely sliced green onions and fresh tomatoes would be nice.
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