Chile strips

Yield: 4 servings

Measure Ingredient
1 Egg
2 tablespoons Water
4 larges Poblano chiles, seeded and
Cut into 1/2inch strips
¼ cup Cornmeal
¼ cup Vegetable oil
Salt

Whisk together the egg and water in a medium bowl. Coat the chile strips in the egg mixture, then set aside. Place the cornmeal in a bowl next to the chile strips. Heat the oil in a large heavy skillet until hot. Coat half the chile strips with cornmeal and add to the oil. Fry over medium heat until golden, about 2 minutes. Drain on paper towels. Fry the other half of the strips and drain.

Salt to taste.

TOO HOT TAMALES SHOW #TH6316

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