Green New Mexican chiles; roasted and peeled, stems on
Cheddar cheese or Monterey Jack; cut in sticks
3
Eggs; separated
1
tb
Water
3
tb
Flour
1/4
ts
Salt
Flour
INSTRUCTIONS
No collection of New Mexican recipes could be complete without including
one for stuffed green chiles. In late summer when the fresh crop of chile
comes in, nothing tastes better. We stuff them with cheese, meat mixtures,
or combinations of meats, dried fruits and nuts. We not only serve them
whole, but also chopped and formed into balls or made into casseroles. Big
Jims are the preferred chile for this recipe.
Make a slit in the side of each chile and stuff the chiles with the cheese
sticks. Dredge the chiles with the flour. Beat the egg whites until they
form stiff peaks. Beat the yolks with the water, 3 Tbs flour, and salt
until thick and creamy. Fold the yolks into the whites.
Dip the chiles in the mixture and fry in 2 to 3 inches of oil until they
are a golden brown. Serves: 4
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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