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Ингредиенты
- 12 med Anaheim or possibly poblano chilies (about 2 pounds), roasted and peeled (WEAR GLOVES) (see notes)
- 1 1/4 lb grated Monterey jack cheese (5 c.)
- 3 x Large eggs, separated
- 1/8 tsp salt Vegetable oil, for frying
- 2/3 c. all-purpose flour
- 2 c. prepared salsa
Инструкции
- Slit each chili open lengthwise along 1 side and gently remove seeds and vein. Spread about 1/4 c. cheese in center of each pepper and press closed.
- Secure with toothpicks if necessary. Set aside.
- Beat egg whites in large non-aluminum bowl till stiff. Beat in salt, then egg yolks, 1 at a time.
- Pour 1/2 inch of oil into heavy skillet and heat till almost smoking.
- Sprinkle flour over as many chilies as will fit into pan in single un-crowded layer, then dip each pepper in egg mix. Place in oil and fry till golden brown on bottom, turn, and fry till golden brown on other side, about 1 minute. Remove chilies to paper towels to drain. Continue till all peppers are fried. Keep in a hot oven till all chilies are fried.
- Arrange chilies on platter or possibly individual plates and top with salsa. Serve right away.
- Note: Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.
- Note: To roast chilies, place in a preheated 450-degree oven on cookie sheet, turning after 10 min, and continue roasting till skins blister and blacken in spots. Or possibly, place on broiler pan and broil about 5 to 6 inches from the heat source, turning often, till skin is charred on all sides. Or possibly, hold over gas burner, turning till all sides are charred. Place in a bag or possibly covered bowl for about 10 min. Skin should peel right off.
