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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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(Stuffed Chilies) Ingredients:
eight to ten 7-inch green chiles (anaheims, poblanos, or big jims)*, roasted and peeled, seeds intact, stems attached (procedure follows) |
3/4 pound grated mild cheddar (about 3 cups) |
1/2 cup all-purpose flour |
2 1/2 teaspoons salt |
1/2 teaspoon freshly ground black pepper |
vegetable shortening for frying |
4 large egg yolks, beaten |
4 large egg whites, beaten until foamy |
1/4 pound grated sharp cheddar (about 1 cup) |
accompaniment: prepared salsa (optional) |
Directions:
1. Preheat broiler.
2. Carefully cut a lengthwise slit in each chile and stuff with some Cheddar. Combine flour, salt, and pepper and dredge chiles.
3. In a large saucepan, heat 1/2 inch shortening to 375°F. on a deep-fat thermometer. Fold yolks into egg whites. Working with 2 chiles at a time, using a slotted spoon, dip chiles into eggs and fry, turning occasionally, until golden, no more than a couple of minutes. With a slotted spoon transfer chiles (careful they are delicate!) to paper towels to drain.
4. Arrange chiles on a flameproof plate and sprinkle with sharp Cheddar. Broil chiles just long enough to melt cheese and serve immediately, accompanied by salsa if desired.
5. To roast peppers :
6. Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes. (Alternatively, broil peppers on rack of a broiler pan under a preheat broiler about 2 inches from heat,turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs.
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