| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
Cheese, Mexican, Peppers |
4 |
servings |
INGREDIENTS
| 4 |
lg |
Fresh pasilla chilis |
| 3 |
c |
Grated cheese; used cheddar |
|
|
SAUCE |
| 1 |
sm |
Can tomato sauce; or |
| 5 |
|
Fresh tomatoes; chopped |
| 1 |
c |
Finely chopped scallions; (green onions) |
| 1 |
lg |
Clove garlic; finely chopped |
| 1 1/2 |
c |
Fines chopped fresh cilantro |
| 2 |
ts |
Charlie's seasoning; heaping |
| 3 |
|
Eggs |
|
|
Flour; to dip |
INSTRUCTIONS
1. (this is the new and easy part) I found out you don't have to peel
pasilla chilis! Just put them into boiling water for about15 min..
Take out, slitopen one side, take out the seeds. Don't bother about
the membranes, they are not that hot. Rinse under cold water and set
aside. (no need to peel) 2. In skillet, saute the onions and garlic
until almost brown. Add the cilantro, chopped tomatoes or canned
tomato sauce, and Charlie's seasoning. Cook on med. heat until
flavors are blended. Set aside. 3.Grate the cheese and stuff into the
chilis. 4.Beat the egg white until stiff......add the yolks to the
whites, fold in with about 5 tablespoons of flour. 5.Holding the
chilis together, dip into the batter and then place chilis into a
skillet with about a full quarter inch of hot oil. (I used Canola).
You don't need the oil deep. Turn down the stove a little and brown
on both sides. Cook until browned and lay the chilis over the heated
sauce. 5.Serve with sliced avacados over the chilis.....Mexican
cheese sprinkled over the top........and sliced radishes.
NOTES : Recipe from RUBY dakoda.
Recipe by: RUBYdakoda
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #10 by valerie@nbnet.nb.ca (valerie)
on Mar 15, 1999
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