Description:

Green Chiles with Cheese

Source:

Kate Ransdell

Serves/Makes:6

Ingredients

• 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

Preparation

• 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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