God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Sin comes to us, taps us on the shoulder or tugs at our shirttail and whispers in our ear: “You deserve better than what God has provided. He’s holding out on you. You deserve to feel good about yourself. I’ll affirm you in a way no one else can. Why live in misery any longer? Come to me. I’ll give you a sense of power you’ve never known before. I’ll expand your influence. I’ll fill your heart with a sense of accomplishment. I’ll nourish your soul. You’ve never had a physical rush like the one I’ve got in store for you. Obeying God is boring. It’s a pain. He’s always telling you to do stuff that’s difficult and burdensome and inconvenient or ordering you to forsake the few things that really bring you happiness. Come on. You’ve only got one life. Obedience is ugly. My way is fun. My way feels good.”
Trials are medicines which our gracious and wise Physician prescribes because we need them; and He proportions the frequency and weight of them to what the case requires. Let us trust in His skill and thank Him for His prescription.
Poblano chiles, roasted, peeled,, slit lengthwise down one side and seeded
Flour for coating
4
lg
Eggs
1/2
ts
Salt
1/4
ts
Freshly ground black pepper
1 1/2
c
Vegetable oil
2
c
Roasted Tomatillo Salsa
6
tb
Crema
INSTRUCTIONS
In large bowl combine Manchego, Panela and Anejo cheeses. Set aside.
Working on a towel-lined counter, spread open 1 chile at a time. Mold 1/2
cup of the cheese mixture in your hands to form a compact torpedo-shaped
log and place inside the chile. Roll the flesh to entirely enclose the
cheese, using the towel to help shape a tight roll. Place on a platter and
stuff the remaining chiles. (They can now be reserved for up to 2 days,
well covered, in the refrigerator.) Preheat the oven to 350 degrees. Spread
flour on a platter. Beat the eggs with the salt and pepper in a bowl wide
enough for dipping. In a 9-inch cast-iron skillet heat oil over a
medium-high heat. Dip 3 chiles at a time in the flour, patting off the
excess so just a fine even coating remains. Then dip chiles into the eggs.
Test the oil by dropping a bit of egg. If it sizzles immediately and rises
to the surface, the oil is ready. Dip the chiles, 1 at a time, into the
oil, putting an extra dollop of egg batter on each. Fry 3 at a time until
golden brown all over, about 1 1/2 minutes per side. Drain on paper towels.
Reheat oil and repeat with remaining chiles. Transfer chiles to a baking
dishes or tray and bake until the cheese thoroughly melts and heats
through, 8 to 10 minutes. To serve, coat with Tomatillo salsa (other salsas
can also be used). Top with a dollop of Crema.
Recipe by: TOO HOT TAMALES SHOW #TH6125 Posted to CHILE-HEADS DIGEST V3
#350 by Walt Gray <waltgray@mnsinc.com> on Jun 09, 1997
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