Yield: 6 Chiles
Ingredients for Chiles:
6 chiles (peppers)- Anaheim (or you can use: Poblano, Jalapeno, Hatch, or Pasilla)
1 block of Cheese for stuffing (Queso fresco, Monterrey Jack, String cheese sticks, Asadero, etc.)
(**I used Monterrey Jack cheese sticks to insert into the chiles, but you can also use shredded, or the crumbled Queso fresco.)
4 eggs separated
1 t. salt
1 T flour
flour (for dredging)
oil or lard for frying
Red Sauce (Make recipe ahead of time, or purchase a can of Enchilada sauce)
***Optional: 1# ground beef (cooked and seasoned)
1) Prep the chiles: Roast them on direct flame, (can do this on gas burner, grill, or at 450F in oven), until skin blisters.
Allow to cool, and remove the skin or peel. Cut a slit down the center on one side and remove all seeds. Set aside or refrigerate until ready to use.
2) Batter: In a separate mixing bowl, beat the egg whites (adding the salt and flour once peaks begin to form), until soft peaks form. In a separate bowl, beat the yolks until thickened. Carefully fold the yolks into the whites.
3) Stuff the chiles with cheese of your choice.
4) In a deep fryer or pan for frying, heat the oil to 350F.
5) In a shallow pan, place about a cup of flour. Carefully dredge the chiles in the flour.
6) Next, with a pair of tongs, carefully coat the chiles one at a time, in the egg batter. Place in hot oil.
7) Fry the chiles about 3-4min. per side, (or until golden brown). Remove from oil and place on foil lined sheet, or paper towels to remove excess oil. Repeat process until all chiles are cooked.
8) Prior to serving, spoon some cooked ground beef on top of peppers, and pour over some heated Red or Enchilada sauce, (some serve sauce under chiles). Serve with your favorite sides, and enjoy!