 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
I'm not usually wild about foods coated in batter and fried, but these are VERY good. Ingredients:
1 (7 ounce) can green chilies |
1/2 lb monterey jack cheese, sliced |
1/2 cup flour |
3 eggs, separated |
3 tablespoons flour |
1/4 teaspoon salt |
oil (for frying) |
Directions:
1. Drain and rinse the chilies, and cut a slit down the side of each; gently remove seeds& pith inside.
2. Stuff each chili with a 1/2-inch square piece of cheese 1-inch shorter than the chili; slightly overlap the cut edges of the chili to hold cheese inside.
3. Roll each chili in flour in a shallow pan to coat all over, gently shaking off excess.
4. Beat the egg whites into soft peaks.
5. Separately beat the yolks with 1 Tbs water plus the flour and salt until thick& creamy.
6. Fold the beaten whites into the yolk mixture.
7. Heat about 11/2 inch of oil in a large skillet over medium heat.
8. Dip the stuffed chilies into the fluffy batter, place them in a saucer, and slide them into the hot oil.
9. When the bottoms are golden brown, gently turn, using a spatula and a fork, and cook other side, 3-4 minutes per side.
10. The coating will be fluffy.
11. Drain on paper towels.
|
|