Yield: 3 Servings
| Measure | Ingredient |
|---|---|
| 12 \N | Jalapenos |
| \N \N | Stuffing (see below) |
| 2 \N | Egg whites |
| 2 \N | Egg yolks |
| 2 teaspoons | Water |
| 2 tablespoons | Flour (appx, maybe more) |
| \N \N | Salt |
| \N \N | Oil for shallow frying |
This recipe is from Michael Loo, moderator of the Johns-Diner conference on the Pen & Brush Network (P&BNet) BBS conference.
Slit the peppers down the side. Remove seeds (and veins, if you wish).
Stuff with stuffing.
Beat egg whites stiff.
Beat yolks with flour and water; season with salt. Beat until creamy and thick. Fold in egg whites to make a light batter.
Dip stuffed chiles in batter and fry in 3" of oil until golden on all sides. Remember, frying chiles may irritate your nose and eyes, so make sure your kitchen is well ventilated.
Stuffing ideas: Monterey jack cheese (or other Cheddar-type cheese) or cream cheese, with or without chives or crab Rangoon mix (cream cheese and crabmeat with a little chutney and a few scallions) or 12 medium cooked shrimp (out of the shell) and 12 t cream cheese or many other possibilities.
Posted to CHILE-HEADS DIGEST V3 #133 Date: Thu, 17 Oct 1996 16:34:23 -0500 From: Mike Stallcup <Michael.Stallcup@...>