Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------FROM: ARIZONA COOKBOOK------------------------
8 ea Fresh, frozen or 2 (4 oz) 4 ea Eggs
-cans green chilies 4 T Butter, margarine or lard
1 lb Monterey jack cheese Parsley (garnish

Peel fresh peppers by placing on an open flame until browned. Wrap
chilies in a damp cloth to steam for five minutes. Pull peeling off.
Slit green chiles. Cut cheese into slices that will fit into the
green chile slits. (Be sure to remove seeds and membrane) Prepare a
batter by using one egg for every two chiles and one tsp of hot water
to each egg, plus enough flour (1 tbsp per egg) to make a thin
batter. Beat egg whites until they form soft peaks. Fold in beaten
egg yolks and flour. Drop the batter (the size of a 6-in.x4-in.oval)
onto a greased fry pan. Place a stuffed chile on it and cover with
batter. Cook over low heat until golden. Turn with spatula and brown
on other side. Drain on paper towels. Place in baking dish, cover
with sauce, and top with grated cheese. Heat in 325 F oven til cheese
melts (about 15 mins) (Sauce for same in next recipe)

Browse by categories