| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 12 |
|
Green chile peppers; roasted, peeled and seeded |
| 12 |
|
1" thick fingers of cheddar cheese, the length of the chile peppers |
| 2/3 |
c |
Flour |
| 1/3 |
c |
Bread crumbs |
| 1/2 |
ts |
Salt |
| 5 |
|
Eggs; lightly beaten |
| 1 1/4 |
c |
Milk |
| 1/4 |
c |
Vegetable oil |
INSTRUCTIONS
Place one finger of cheese in each pepper.
In a small bowl place the flour, bread crumbs and salt. Mix the ingredients
together.
In another small bowl place the eggs and milk, and mix them together.
In a large skillet place the oil and heat it on medium heat till it is hot.
Dip the stuffed chiles into the flour mixture, then into the egg mixture
and again into the flour mixture.
Lightly fry the stuffed chiles on each side until they are nicely browned
and the cheese is melted.
Posted to MM-Recipes Digest V4 #253 by Cindy Wysocki <cysocki@trail.com> on
Sep 22, 1997
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