- 6 Ancho, Pasilla, or Anaheim Chiles
- ¼ C Flour
- 6 Eggs
- ½ pound Monterrey Jack Cheese or Mexican Queso Blanco
- Shredded cooked Chicken, Beef, or Pork if desired
- 1 C Canola oil (if you are using the frying method)
- Your favorite Salsa
Preparing the Chiles
- Rinse chiles and dry.
- Place chiles on baking sheet and broil until the skins turn brown (charred). Turn and char the other side.
- Place the chiles in a plastic zip bag immediately after removing from oven. Wrap the bag in a towel to keep heat in. Allow the chiles to steam in the bag for 10-15 minutes or until skin start to loosen.
- Peel chiles under cold water. If you have sensitive skin where gloves for this step and for step 5.
- Remove stem end of chiles and make a slit down the sides. Open chiles and remove seeds and membranes (this is where most of the heat is in chiles. If you like things extra hot, you can leave the seeds in.
- Put a strip on cheese inside each chile. Add some shredded meat to each if you are using meat.
Making the Batter
- Separate the eggs.
- Beat whites into medium peaks.
- Mix yolks with 1T flour and about ¼t salt.
- Gently fold the yolks into the whites.
There are two methods for cooking the chiles:
- Put half the remaining flour on a plate. Put the prepared chiles on the flour and sprinkle the remaining flour over the top. Coating the chiles with flour will help the egg batter to stick.
- Heat the oil in a frying pan. It is hot enough when a drop of water doesn’t sink to the bottom, but dances on top of the oil.
- Dip each chile in the egg mixture and coat thoroughly.
- When coated, place in hot oil and fry until golden brown. Turn and cook other side until golden and cheese is completely melted.
If you don’t want to fry them, they can also be made as a casserole:
- Put half the egg batter in a greased baking pan.
- Add the stuffed chiles in a single layer.
- Then add the remainder of the batter.
- Bake at probably 375F for +/- 20 minutes or until it is golden brown and eggs are completely set.