- Ingredients:
- 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
- Sauce:
- 1/2 onion, minced
- 1 clove garlic, minced or pressed
- 1Tbsp. oil
- 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 ourside 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.
- Makes 4 servings.
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