Stuffed Green Chilies
Serving Size / Yield
6 servings
Ingredients
- 6 whole green chilies
- 2 C. shredded sharp cheddar cheese
- all-purpose flour for coating
- 6 eggs, separated
- 3 Tbs. all-purpose flour
- dash salt
- cooking oil
Directions
Slit chilies lengthwise and seed. Stuff peppers with cheese; roll in a little flour. Beat egg whites until stiff but not dry. Add 3 Tbs. all-purpose flour and salt to egg yolks; beat until thick and lemon colored. Fold into egg whites. In a skillet at least 3 inches deep, heat 1 inch cooking oil to 375 degrees. For each chili, spoon 1/4 C. batter into hot oil, spreading into a circle. As batter begins to set, gently top with a pepper. Cover with more batter. Continue cooking until browned, turning once. Drain on paper toweling. Serve at once.
