|8||Green chiles; long and straight|
|8||Strips Montery Jack cheese|
|Some flour for dusting|
|1 pinch||Baking powder|
|Oil for frying|
NOTE: 8 green chiles, long and straight: The variety we grow here is called BIG JIM, which is hot but not searing. The pointier the chile, the hotter it will be. If fresh chile's are not available, canned may be used.
NOTE: 8 strips Montery Jack Cheese: Other cheeses may be used, size of strip to match chiles.
NOTE: Peanut oil will be absorbed less, the original version most likely fried them in lard. Consult your cardiologist.
REMOVING SKIN FROM CHILES: Here in Arizona, the seller of chiles has a big rotating drum in which the chiles are roasted and tumbled over an open flame till the skins are blackened and can be peeled away.
At home the same can be accomplished over the stove, in the broiler, or on a barbecue grill. Turn frequently, roasting until skins are blackened and blistered.
Place the roasted chiles in a wet towel for a few minutes, this will help loosen the skin. Peel the skin, then wash chiles in cold water.
Make a slit below the stem and remove the seeds, being careful not to break off the stem. At this point, if you have a large batch of chiles, extras may be placed in resealable plastic bags and frozen for future use.
Insert a slice of cheese in each chile.
In a VERY CLEAN mixer bowl, combine the egg whites, salt, and baking powder. Beat the egg wites until stiff.
In a separate bowl, stir the egg yolks and milk together.
VERY GENTLY fold the whipped whites into the yolk-milk mixture. This is a VERY CRITICAL step.... don't MIX... just fold, two or three times max. The idea here is to not crush the little bubbles of the egg whites.
The oil should be deep enough to cover the chiles, we use a fry-daddy (tm), but a deep iron skillet would also work.
Roll stuffed chiles in flour, then dip in egg batter. Fry till golden brown. Drain excess oil, and serve right away.
Provide salsa for a topping if desired.
Zeke's General Store is a small nursery specializing in chile plants. We are currently working on developing a reliable seed crop for chiletepins, those tiny round chiles from northern Mexico.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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