Prep Time: 25 mins
Cook Time: 20 mins
Total Cook Time: 1 hr
Cuisine: Mexican Cuisine
Difficulty Level: Quick & Easy
Recipe Servings: 6 serving(s)
- 6 fresh Anaheim chile peppers
- 1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
- 2 large eggs, separated
- 1 teaspoon baking powder
- ¾ cup all-purpose flour
- 1 cup vegetable shortening for frying
- Set the oven broiler to high; set the broiler rack around 6 creeps beneath the intensity source. Line a baking sheet with aluminum foil.
- Broil the peppers for about 10 minutes on the prepared baking sheet, or until the skins are blackened and blistered. Rotate the peppers frequently with tongs to char all sides. Place darkened peppers into a bowl and firmly seal with saran wrap. Permit peppers to steam as they cool, around 15 minutes.
- Eliminate skin from peppers, then cut a cut down the long side of every one to eliminate seeds and center. Wash peppers all around and wipe off with paper towels. Stuff peppers with portions of cheddar.
- In a bowl, combine the baking powder and egg yolks. Beat egg whites with an electric blender in a different bowl until firm pinnacles structure. Tenderly crease beaten whites into the yolk combination. In a separate, shallow bowl, add the flour.
- Soften vegetable shortening in a skillet over medium intensity. Roll each stuffed pepper in flour, tap off overabundance flour, and plunge into the egg blend to cover the two sides. Tenderly lay covered peppers into the hot shortening. Fry the peppers for about 5 minutes per side, turning once, until they are lightly browned and the cheese has melted.
Nutrition Facts (per serving)
Calories : 263