Make a slit in the side of each chile and stuff the chiles with the cheese sticks. Dredge the chiles with the flour. Beat the egg whites until they form stiff peaks. Beat the yolks with the water, 3 Tbs flour, and salt untilthick and creamy. Fold the yolks into the whites.
Dip the chiles in the mixture and fry in 2 to 3 inches of oil until they are a golden brown.
No collection of New Mexican recipes could be complete without including one for stuffed green chiles. In late summer when the fresh crop of chile comes in, nothing tastes better. We stuff them with cheese, meat mixtures, or combinations of meats, dried fruits and nuts. We not only serve them whole, but also chopped and formed into balls or made into casseroles. Big Jims are the preferred chile for this recipe.
Origin: (Bhopal, 1970)
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