Post by Jody on Apr 17, 2018 15:43:47 GMT -8
Ingredients
6 fresh Anaheim chile peppers
1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
2 eggs, separated
1 teaspoon baking powder
3/4 cup all-purpose flour
1 cup vegetable shortening for frying
Directions
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened
and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly
seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds
and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the
whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the
peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly
golden brown and the cheese has melted, about 5 minutes per side.
6 fresh Anaheim chile peppers
1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
2 eggs, separated
1 teaspoon baking powder
3/4 cup all-purpose flour
1 cup vegetable shortening for frying
Directions
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened
and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly
seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds
and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the
whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the
peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly
golden brown and the cheese has melted, about 5 minutes per side.