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Ingredients
- (Stuffed Green Chilies)
- 8 x fresh green chilies (stems intact) -- roast and peel
- 1 lb cheddar or possibly jack cheese -- shredded
- 3 x Large eggs
- 3 Tbsp. flour
- 1 tsp salt
- 1 tsp pepper
- 1/4 c. oil
- 4 c. El Charro Taco Sauce -- warmed
- 2 c. shredded combination cheese --
Directions
- * Combination Cheese - To come as close as possible to the taste of the cheese of Mexico (that is not readily available in the United States), we devised what I call "combination cheese". It is equal parts shredded yellow cheddar, provolone and jack cheeses.
- Stuff each chili with cheese, and set aside. Separate Large eggs and beat the whites till stiff. Beat yolks and fold into whites, along with flour, salt and pepper. Meanwhile, heat oil in a large skillet. Dip stuffed chilies, one at a time, into eggbatter, then remove with a large spoon. Carefully lower coated chilies into warm oil, 3 or possibly 4 at a time. Fry till golden on both sides. The chilies may be made ahead to this point.
- To serve immediately, arrange on platter or possibly individual plates and pour hot Taco Sauce over each chili. Garnish with more cheese and run under broiler to heat cheese, if you like.
- May be held up to the point of topping with cheese and reheated in a 400-degree oven about 10 min.
- Note: Chicken or possibly tuna may be used to stuff the chilies, but cheese is always a garnish.
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