- 1 of 7 Place chiles directly onto grate of gas burner over medium-high heat. Blacken chiles, turning frequently, about 5 minutes total. (Or blacken under a broiler.)
- 2 of 7 Transfer chiles to a bowl; cover with plastic wrap. Let rest 5 minutes to soften. Uncover and cool to room temp. Peel skin from chiles, using a paper towel to help strips of skin separate from chile.
- 3 of 7 With small knife, cut a slit down long side of chiles. Remove seeds and membranes, trying not to tear chiles.
- 4 of 7 Cut cheese into 16 thin slices. Tuck 2 slices into each chile and secure opening with toothpick.
- 5 of 7 Beat whites, salt and cream of tartar to stiff peaks. Fold in yolks.
- 6 of 7 Heat oil in a large skillet over medium-high heat. Dip one chile into egg mixture, then transfer to hot oil. Repeat with two to three more. Cook about 4 minutes, turning on all sides. Repeat with remaining chiles, keeping cooked chiles warm in 200 degrees F oven.
- 7 of 7 Heat enchilada sauce in a small saucepan or in microwave. Transfer hot chiles to a serving platter and top with sauce and sour cream, if desired.
- 1 of 1 To save time, use canned whole green chiles instead of prepping your own.
Servings Per Recipe: 4
Per Serving: 1 g fiber, 6 g sat. fat, 203 kcal cal., 215 mg sodium, 81 mg chol., 17 g Fat, total, 6 g carb., 7 g pro.