Post by chief_cook2 on Nov 8, 2002 7:21:22 GMT -6
Also makes a great appetizer for a party idea ,if you like something with a bite.(hot)To use as appetizers don't pour the salsa and cheese over them. Use them as finger food.
Here is a recipe that is perfect for company. Serve with Spanish rice and pinto beans. Add dab of sour cream for garnish. Enjoy!
8 chilies (roasted & peeled)
1-pound Monterey jack cheese (shredded)
8 eggs (yolks separated)
1 tbs. all purpose flour
1 16 oz bottle mild salsa
8 toothpicks
1/2 cup all purpose flour
1 cup cooking oil
1 tbs. water
Preparation
Preheat oven at 325 degrees. After roasting and peeling chilies, make small slits on sides. You can substitute with canned Ortega chilies.
Stuff the chilies with cheese. Close slits with toothpicks. Roll chilies in 1/2 cup of flour. Set aside.
Beat egg whites until stiff. Mix yolks with 1 tbs. water and 1 tbs. flour. Heat cooking oil in large skillet.
Slowly add yolks mixture to egg whites until egg whites are light yellow.
Dip floured chilies into egg mixture and fry in skillet. Make sure chilies don't touch. Fry until golden brown.
Drain on paper towels and then add to baking pan.
Add remaining cheese and pour salsa over top. Bake about 30 minutes or until salsa bubbles.