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Stuffed Chilies

Mexican.Chef's picture
  Green bell peppers/Large poblano chilies 8
  Canned tomatoes 16 Ounce (1 can)
  Onion 1 Small, cut up
  Instant beef bouillon granules 1 Teaspoon
  Pepper 1 Dash
  Ground cinnamon 1 Dash
  Shredded monterey jack cheese/Cheddar cheese / picadillo 4 Cup (64 tbs), heated
  Egg yolks 8
  Water 2 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Egg whites 8
  Fat 4 Tablespoon (For shallow frying)
  Cilantro/Parsley 1 Tablespoon

Broil peppers 2 inches from heat for about 15 minutes, turning often, till all sides are blistered.
Place peppers in a paper or plastic bag.
Close bag and let stand about 10 minutes or till cool enough to handle.
Meanwhile, make tomato sauce.
In blender container combine undrained tomatoes, onion, bouillon granules, pepper, and cinnamon.
Cover; blend till smooth.
Transfer to a saucepan.
Heat to boiling; simmer, uncovered, for 5 minutes.
Cover and keep warm over low heat while preparing peppers.
Peel peppers; remove stems and seeds.
Stuff each pepper with 1/2 cup of the cheese or 1/2 cup hot Picadillo.
Set aside.
Slightly beat egg yolks and water.
Add flour and salt; beat 6 minutes or till thick and lemon-colored.
Beat egg whites till stiff peaks form.
Fold yolks into whites.
In a large heavy skillet heat 1/2 inch fat to 375°.
For each serving spoon about 1/3 cup egg batter into hot fat, spreading batter in a circle.
Fry 3 or 4 at a time.
As batter begins to set, gently top each mound with a stuffed chili.
Cover with another 1/3 cup batter.
Continue cooking 2 to 3 minutes more, till underside is brown.
Turn carefully; brown second side.
Drain on paper toweling; keep warm in 300° oven while preparing remainder.

Recipe Summary

Side Dish

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