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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 10 |
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This Recipe Is from A 1969 Issue Of Sunset Magazine. Ingredients:
3 cans (4 oz.) ortega whole green chilies. |
1/2 lb. montery jack cheese |
1 cup flour |
3 eggs |
1tablespoon water |
3 tablespoons flour |
1/4 teaspoon salt |
enough vegitable oil to fill a wide, deep sided fry pan to 1 1/2 inches deep. you can use a deep fryer but it's to confining for me. |
Directions:
1. Cut the Jack cheese slices about 3/8 inch thick.
2. Lay the chilies out onto a flat space and place a slice of cheese into each chile, being carefull not to brack or tear them.
3. Start Heating the oil over Medium high heat.
4. Separate 3 eggs.
5. Beat the whites til they form soft peaks.
6. Beat the yolks with 1 tablespoon water, 3 tablespoons flour and the salt until thick and creamy.
7. Fold the yolks into the whites.
8. In batches of 3 or 4 at a time dredge the stuffed chilies in the flour
9. shake off excess and emerse them into the egg mixture.
10. Using a slotted spoon lift one egg coated chili out and onto a coffee cup saucer.
11. Slide the pepper into the hot oil and fry till golden brown (about 1 to 11/2 Minutes per side)
12. Serve salsa of your choice.
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