Stuff the chiles with grated cheese - pepper jack is a good choice, but if
you really want to do it up, you can saute some chorizo, drain and crumble
it, and mix it 1 part to 4-5 parts Mexican queso fresco, if available, or
grated jack. Shut the chile along the slit, close the slit well, and
Set up a breading station: a pan of flour, and egg wash of eggs beaten with
water or milk, salt added to taste, and a pan of breadcrumbs (Japanese
breadcrumbs called 'panko' are available in oriental groceries, and are
fantastic for this) or crushed corn tostadas or corn chips.
Heat 2.5" oil in a heavy skillet. Roll each pepper in the flour, shake off
excess, dip in the egg, and roll in the crumbs. Pat the crumbs to make sure
they adhere. Fry the pepper until it is golden and crisp. Drain on paper
That's all there is to it - they are dynamite, and once you get the hang of
it, you can make them up and store them, uncrumbed, in the refrigerator (I
would suggest that you not use the chorizo sausage in the filling if you are
going t hold them in the fridge for any length of time). Use your
imagination with the cheeses. I live in Texas and I travel in Mexico a lot.
I have come to love Mexican queso Chihuahua and Oaxacan quesillo (a kind of
string cheese). Mozzarella makes a good filling, and Monterrey Jack grated
and mixed with a little whole milk ricotta is also excellent. I'm sure brie
would be very good too, but I would make certain that it is very well
chilled in the pepper before trying to fry it.
From: Sharon, email@example.com
Posted By: ???
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