Slightly spicy, slightly crunchy these cheese stuffed chiles are a Mexican favorite that is easy to make. Serve as a side or main dish with rice and refried beans for a filling meal.
Prep Time: 20 min
Cook time: 25 min
Yield: 6 servings
o 1 package taco seasoning mix
o 16 ounces (2 cups) tomatoes, chopped
o 6 large green chiles -- canned or fresh
o 1/4 pound Monterey jack cheese, cut into 6 strips
o salt, to taste
o 1/4 cup all-purpose flour
o 2 eggs
o 1/4 teaspoon cream of tartar
o 1 cup Canola oil
1. For the spicy tomato sauce which goes on top, combine the taco seasoning mix and tomatoes in a saucepan. Bring to a boil, reduce heat and simmer for 15 minutes then set aside.
2. If fresh chiles are used, cut off the stem ends and rinse with cold water to remove seeds. Broil the chiles until the skin browns and blisters. Peel the chiles immediately, while they are still warm. If canned chiles are used, gently rinse with cold water to remove seeds; pat dry.
3. Stuff each chile with a strip of cheese.
4. Combine the flour and salt is a small bowl.
5. Separate whites and yolks from the eggs. Beat yolks well.
6. In a separate bowl, beat the egg whites until they are foamy.
7. Add the cream of tartar to the egg whites and continue beating until the whites hold a stiff peak. Gently fold egg yolks into whites.
8. Heat the oil in a skillet.
9. Dip the stuffed chiles in the egg wash, then roll in the flour covering all sides. Set aside and allow to dry 5 minutes.
10. Fry the chilies in hot oil on each side until golden brown.
11. Drain and serve topped with spicy tomato sauce from step 1.