STUFFED CHILES WITH CHEESE
Number Of Ingredients 8
Steps:
- 1. Prepare tomato sauce and keep warm. Prepare the chiles. Then, with a small sharp knife cut a slit lengthwise from the stem end to within 1-inch of the tip of each roasted and peeled chile. Keep the stems intact. Cut out the seed pod and rinse the chiles under running water to wash out the remaining seeds. Pat the chiles dry with paper towels. 2. Stuff each chile with a quarter of the cheese. Reshape and secure the opening with toothpicks. Put all but 1 tablespoon of the flour on a plate. Dust the stuffed chiles with flour and reserve on a plate. 3. Put the egg whites in a large bowl, and with an electric mixer (or by hand) beat until foamy. Add the salt and beat to stiff peaks. Beat in the egg yolks, at slow speed 1 at a time. Beat in the reserved 1 tablespoon of the flour. 4. In a heavy medium skillet, heat about 1 cup of oil until hot (375°). One at a time, dip the chiles into the egg batter to coat. Place a chile gently with two wooden spoons or tongs into the hot oil. Cook, turning once, until golden brown, about 2 minutes per side. Drain on paper towels. Repeat with remaining chiles. Remove toothpicks. Serve hot with the tomato sauce spooned over the chiles.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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Mehar Badha
[email protected]I used a combination of cheddar and mozzarella cheese for the filling and it was the perfect combination of flavors. The cheddar cheese was sharp and flavorful, while the mozzarella cheese was gooey and melted perfectly.
md mohi
[email protected]I added a can of corn to the filling and it was a great addition. The corn added a bit of sweetness and crunch to the chiles.
Agyei quaku Bismark
[email protected]I'm not a big fan of spice, so I omitted the cayenne pepper from the recipe. The stuffed chiles were still very flavorful and delicious.
yasir naeem
[email protected]I made these stuffed chiles in a slow cooker and they turned out great! I cooked them on low for 6 hours and they were perfectly tender. I served them with rice and beans, and it was a delicious and easy weeknight meal.
Malaika Sarwar Malaika Sarwar
[email protected]I had a hard time finding poblano chiles at my local grocery store, so I used bell peppers instead. The stuffed bell peppers turned out great, but I think the poblano chiles would have been even better.
Deanjo Timmerman
[email protected]These stuffed chiles were a bit too spicy for my taste, but my husband loved them. I think next time I'll use a milder type of chile pepper.
sanele mtshali
[email protected]I followed the recipe exactly and the stuffed chiles were perfect! I used a combination of ground beef and ground turkey, and I added a bit of diced onion and bell pepper to the filling. The chiles were cooked to perfection and the cheese was melted
eptix
[email protected]I made these stuffed chiles for my family and they loved them! The chiles were tender and juicy, and the cheese was perfectly melted. I will definitely be making these again.
Mahfusat Sidiq
[email protected]These stuffed chiles were delicious! The flavors were well-balanced and the chiles were cooked to perfection. I would definitely recommend this recipe to anyone looking for a tasty and easy-to-make meal.
Lucy Spencer
[email protected]This was my first time making stuffed chiles and it turned out great! The recipe was easy to follow and the chiles were cooked perfectly. I used a blend of cheddar and pepper jack cheese and it was the perfect combination of flavors.
Jabar Ali
[email protected]I've made this recipe a few times now and it's always a crowd-pleaser. The chiles are the perfect amount of spicy and the cheese is so flavorful. I usually add a bit of extra shredded cheese on top before baking and it always comes out perfectly gold
Umar Awan
[email protected]These stuffed chiles were a hit at my dinner party! The flavors were incredible and the cheese was perfectly melted and gooey. I'll definitely be making these again.