INGREDIENTS

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)
----------------------------------------------
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