Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 8 | Fresh green chiles (stems |
| Intact) -- roast and peel | |
| 1 pounds | Cheddar or jack cheese -- |
| Shredded | |
| Batter--- | |
| 3 | Eggs |
| 3 tablespoons | Flour |
| 1 teaspoon | Salt |
| 1 teaspoon | Pepper |
| ¼ cup | Oil |
| Garnish--- | |
| 4 cups | El Charro Taco Sauce -- |
| Warmed | |
| 2 cups | Shredded combination cheese |
*
** Combination Cheese - To come as close as possible to the taste of the cheese of Mexico (which is not readily available in the United States), we devised what I call "combination cheese". It is equal parts shredded yellow cheddar, provolone and jack cheeses. Stuff each chile with cheese, and set aside. Separate eggs and beat the whites until stiff. Beat yolks and fold into whites, along with flour, salt and pepper. Meanwhile, heat oil in a large skillet. Dip stuffed chiles, one at a time, into egg batter, then remove with a large spoon. Carefully lower coated chiles into hot oil, 3 or 4 at a time. Fry until golden brown on both sides. The chiles may be made ahead to this point.
To serve immediately, arrange on platter or individual plates and pour warm Taco Sauce over each chile. Garnish with more cheese and run under broiler to melt cheese, if desired.
May be held up to the point of topping with cheese and reheated in a 400-degree oven about 10 minutes.
Note: Chicken or tuna may be used to stuff the chiles, but cheese is always a garnish.
Recipe By : El Charro Cafe Favorite Recipes From: El Charro Cafe Favorite Recipes File