Easy to make, so yummy! It made enough for my husband and I, and lunch for me the next day. When the girls are able to eat them, I will have to double the recipe. I made refried beans and spanish rice to serve with them. Enjoy!!
8 canned green chilies
8 oz Monterey Jack cheese
1/4 c. all-purpose flour
3 eggs, separated
1 Tbsp. water
3 Tbsp. all-purpose flour
1/2 tsp. salt
oil for frying
1/2 onion, minced
1 clove garlic, minced or pressed
1 c. chicken broth
1 can (16 oz.) tomatoes with liquid, chopped
1/2 tsp. chili powder
1/2 tsp. dried oregano leaves
Salt and black pepper
Drain, rinse and gently remove seeds and membranes from chiles.
Cut cheese into narrow strips. Place strips inside chiles. Coat outside of stuffed chiles with the 1/4 c. flour. Set aside.
Make sauce by saute-ing onion and garlic in heated oil until golden. Add broth, tomatoes and liquid, chili powder, oregano, salt and black pepper. Simmer for 10 min.
Meanwhile, beat egg whites until they form soft peaks. Beat egg yolks until creamy with 1 Tbsp. water, the 3 Tbsp. flour and salt. Fold into whites.
Heat 1-inch oil in frying pan. Dip stuffed chiles into fluffy egg batter. Ease into hot oil. Fry 3-4 min. or until a deep golden brown on each side. Drain on paper toweling.
Serve with heated sauce.
Quick Tip: You can also use your favorite salsa, heated, for the sauce.
Posted by: Tonya