Yield: 4 servings
- 8 canned green chiles (whole)
- 8 oz jack cheese
- 1/4 cup all purpose flour
- 3 eggs, separated
- 1 tbsp water
- 3 tbsp all purpose flour
- 1/2 tsp salt
- 1/2 onion, minced
- 1 clove garlic, minced
- 1 tbsp oil
- 1 cup chicken broth
- 1 can (16 oz) tomatoes with liquid, chopped
- 1/2 tsp chili powder
- 1/2 tsp dried oragano leaves
- salt and black pepper
Instructions:Drain, rinse and gently remove seeds and membranes from chiles.
Cut cheese into narrow strips. Place strips inside chiles. Coat outside of stuffed chiles with 1/4 cup flour. Set aside.
Make the sauce by sauteing the onion and garlic in heated oil until golden. Add broth, tomatoes and liquid, chili powder, oregano, salt and black pepper. Simmer 10 minutes.
Beat egg whites until they form soft peaks. Beat egg yolks until creamy with 1 tablespoon of water, the 3 tablespoons of flour and salt. Fold into whites.
Heat 1 inch of oil in frying pan. Dip stuffed chiles into fluffy egg batter. Ease into hot oil. Fry 3 to 4 minutes each side. Drain on paper toweling. Serve with heated sauce.