| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs, Vegetables | Chile, Southwest | 1 | Servings | |
INGREDIENTS
| 1 | c | Plus 2 tablespoons grated |
| Manchego cheese | ||
| 1 | c | Plus 2 tablespoons grated |
| Panela cheese | ||
| 3/4 | c | Grated Anejo cheese |
| 6 | Poblano chiles, roasted | |
| peeled slit lengthwise | ||
| down one side and seeded | ||
| Flour for coating | ||
| 4 | Eggs | |
| 1/2 | t | Salt |
| 1/4 | t | Freshly ground black pepper |
| 1 1/2 | c | Vegetable oil |
| 2 | c | Roasted Tomatillo Salsa |
| 6 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 3547
Calories From Fat: 3323
Total Fat: 375.7g
Cholesterol: 848mg
Sodium: 2566.5mg
Potassium: 369.3mg
Carbohydrates: 6.4g
Fiber: <1g
Sugar: 5.3g
Protein: 46.4g