The key to success with this favorite Mexican recipe, is to fry the cheese-stuffed peppers until the outside is crisp and golden and the cheese inside is melted and gooey.

Advertisement

Ingredients

Directions

  • 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.)

    Advertisement
  • 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.

  • With small knife, cut a slit down long side of chiles. Remove seeds and membranes, trying not to tear chiles.

  • Cut cheese into 16 thin slices. Tuck 2 slices into each chile and secure opening with toothpick.

  • Beat whites, salt and cream of tartar to stiff peaks. Fold in yolks.

  • 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°F oven.

  • 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.

Note:

  • To save time, use canned whole green chiles instead of prepping your own.

Nutrition Facts

203 calories; 17 g total fat; 6 g saturated fat; 81 mg cholesterol; 215 mg sodium. 6 g carbohydrates; 1 g fiber; 7 g protein;

Reviews