Cheese Stuffed Chile Peppers
Makes 4 servings.
Ingredients
Sauce
2
- medium onions, diced
4
-
jalapeno peppers, diced and seeded
2
-
tablespoons vegetable oil
2
-
cups tomato juice
1
-
small can tomato paste
Peppers
2
-
cans green
(poblanos) chilies
3
-
packages (8-ounces each) cream cheese
6
- eggs, yolks and whites beaten separately
4
-
tablespoons flour
Directions
Sauce
-
In a
skillet at moderate heat, sauté the onions and jalapenos in oil.
-
Add the tomato juice and tomato paste, reduce heat to low, and simmer
while you prepare the peppers.
Peppers
-
Divide
the cheese evenly, one pied for each green chili.
-
Drain chilies, put a piece of cheese on each one, and roll up.
-
Pin each chili together with a toothpick.
Preheat oven to
350º
F.
- Place the chilies
in skillet at moderate heat.
- Mix
the egg yolks and flour, and fold in the stiffly beaten egg whites.
- Cover each pepper well with this batter and fry in hot cooking oil.
- Baste peppers with cooking oil while frying each pepper on both
sides.
- Put into a casserole
dish or iron skillet.
- Cover with sauce
and bake for 45-minutes. Serve
with warm tortillas.
Picnicking &
Tailgating
Bake this dish before leaving home. You could bake the night before, then heat in microwave
before leaving. Place hot food
in a thermal container and serve at the picnic or tailgate site. Heat tortillas in microwave and keep warm in thermal
container.
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