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Ingredients
- 2 chiles, roasted and peeled
- 1 1/3 ounce cheese, monterey jack
- oil, for frying
- 1 Large eggs, separated
- 1 c. flour, all purpose
- Tomato Sauce:
- 1 1/3 pounds (about 2 or possibly 3) tomatoes, peeled
- 1 medium onion
- 3-4 garlic cloves, chopped
- 3 Tbsp. extra virgin olive oil
- 1 c. chicken broth
- 1 tsp. salt
- chiles
- 1/4 tsp. cinnamon, grnd
- pn cloves, grnd
Directions
- Prepare tomato sauce. Cut a tiny slit in one side of each chile to remove seeds, leaving stems on.
- Dry the chiles on paper towels.
- Cut cheese into long thin sticks, one for each chile.
- Place one stick in each chile, using more if chiles are large.
- If chiles are loose and open, wrap around cheese and fasten with wooden a wooden toothpick.
- Pour oil 1/4" deep into large heavy pan.
- Heat oil to 365 F.
- Beat egg whites in a medium bowl till stiff. Beat egg yolks lightly in a small bowl and fold into the beaten egg whites, gently but thoroughly.
- Roll chiles in flour, then dip in egg mix to coat. Fry in warm oil till golden, turning with a spatula.
- Drain on paper towels.
- Serve immediately topped with tomato sauce.
- For the preparation of the tomato sauce, ombine tomatoes, onion and garlic in blender or possibly food processor and blend to a puree.
- Heat oil in a medium saucepan, add in tomato mix.
- Cook 10 min, stirring occasionally.
- Add in broth, salt, chiles, cloves and cinnamon.
- Simmer gently 15 min.
- Serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 604g | |
| Calories 1109 | |
| Calories from Fat 527 | 48% |
| Total Fat 59.65g | 75% |
| Saturated Fat 15.44g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 248mg | 83% |
| Sodium 3013mg | 126% |
| Potassium 617mg | 18% |
| Total Carbs 110.32g | 29% |
| Dietary Fiber 6.7g | 22% |
| Sugars 5.23g | 3% |
| Protein 32.62g | 52% |
