This is one of my favorite recipes of all time. It is just about fool proof. There are no amounts to measure. Only the method is important.
Peel and seed some freshly roasted green chile, leaving them as intact as possible. Although it is possible to buy whole green chiles in the can I don't recommend it. Try to choose large chiles with firm flesh.
Cut a block of cheese into strips aprox. 1/4'x1/4"x4" or as long as your chiles. Insert one piece of the cheese into each chile and dredge in flour.
Beat four egg whites until stiff. Add in one or two of the yolks and beat to combine. Heat 1/2" of oil in a skillet. The oil must be hot! If it isn't, the chiles will absorb the oil and become soggy. Yuck.
Holding one end of the chile dip it in the egg. It should be very fluffy and stick to the floured chile. Fry until golden, turning once. Drain on paper towels. IMPORTANT: salt liberally as soon as you take it out! If you wait, the salt won't stick.
Enjoy!
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