Print Friendly Recipe
- Green Chiles with Cheese
- Kate Ransdell
- 6 large mild green chiles, such as Anaheim or Poblano
- 1/2 lb (.2 kg). Monterey Jack cheese or smoked gouda cheese
- 1/2 cup (125 ml) all-purpose flour, plus extra
- 2 large eggs, separated
- 1/2 cup (125 ml) milk
- 1/4 tsp (1 ml) salt
- vegetable oil, for frying
- your favorite salsa fresca
- 1 lime, cut into 6 wedges
- Preheat broiler.
- Cut a small slit near stem end of each chile.
- Place in a shallow pan, 2 inches below heat and broil, turning frequently, until blistered and lightly charred.
- Immediately place chiles in zip top bag and seal.
- Let stand for about 10 minutes. Remove chiles from bag.
- Leaving stems on chiles, peel off skins.
- Carefully slit each chile down one side; snip off seeds and veins with small scissors.
- Cut cheese into sticks about 1/2 inch wide, 1/2 inch thick and about 1 inch shorter than chiles.
- Stuff cheese sticks into chiles.
- Dust chiles with the extra flour.
- In a blender, process egg yolks, milk, 1/2 cup (125 ml) flour and salt until smooth.
- In a small bowl beat egg white until stiff; fold into yolk mixture.
- Heat 1/4-inch oil in a wide skillet over medium heat.
- Drop a large spoonful of egg mixture into pan; lay a stuffed chile in middle of egg mixture.
- Top and enclose chile with another spoonful of egg mixture.
- Cook 2 minutes or until golden-brown.
- Gently turn and cook 2 or 3 minutes more or until golden.
- Keep warm in a 200 degree (90 C.) oven.
- Continue until all chiles are cooked.
- To serve, spoon salsa over each serving and top with wedges of fresh lime, if desired.
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