INGREDIENTS

INSTRUCTIONS

TO SERVE
Roast the chiles either under the broiler or over a gas burner on all sides
until charred, but not burned. Place immediately in a plastic bag to steam
until cooled. Then carefully peel the Chiles. Slit along one side (do not
cut in half)and remove the seeds. Rinse under cool water to remove excess
skin or seeds.
Toss the cheeses together and press into 6 oblong shapes large enough to
fit into the chiles. Wrap each chile and the cheese, being careful that the
seams are closed. Dredge each stuffed Chile in flour, dusting off any
excess.
Dip floured Chiles into the beaten eggs. Melt the butter and heat until hot
but not browned. Add the chiles one at a time. Lightly brown on both sides.
Serve on bed of red and green salsas with a dollop of sour cream.
MAKES 6 SERVINGS as appetizer or side dish.
SOURCE 1) *Mary Sue Milliken and susan Feniger, Border Grill, Santa Monica,
California. 2) Rose Dosti's New California Cuisine (1986) 3) Pat Hanneman's
private collection, Kitpath@earthlink.net 4) mailto : Brenda's RecipeCafe
and Sierra's MEGs. 11/1/98
PANTRY NOTES: ANEJO, also known as Cotija, is a salty, crumbly white
cheese, similar to feta in appearance. Romano or washed and dried feta are
good substitutes; or a combination. PANELA -- a mild, milky-tasting, fresh
white cheese often sold in rounds also called QUESO FRESCO. Substitute a
Ricotta, farmers, or dry cottage cheese. 1-1/2 cups
Recipe by: Mary Sue Milliken & Susan Feniger*
Posted to MasterCook Digest by kitpath@earthlink.net on Nov 01, 1998,
converted by MM_Buster v2.0l.

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