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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 2 |
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This is my original recipe adapted from one that I have used for years to include the extra ingredients to qualify for entry in the spring 2003 ready set cook contest. A side of refritos would compliment, sangria for a beverage. Ingredients:
1/2 cup cooked crabmeat |
4 asparagus spears, blanched |
1 fresh tomato, cut in thin sections |
1/4 cup ricotta cheese |
4 anaheim chilies |
2 eggs |
1/4 cup flour |
3 tablespoons olive oil |
1 pinch baking powder |
salt |
cayenne |
Directions:
1. Remove stems from chilies, make a long slit on one side and remove seeds and membrane, Tradition calls for these to be broiled and peeled but i never bother stuff chilies with equal portions of first four ingredients.
2. Mix eggs, flour, oil, baking powder and salt in a bowl.
3. Dip stuffed chilies in batter.
4. Fry til golden.
5. Dust with cayenne.
6. Add teeth.
7. Alternately you can omit the batter, make a very thin one egg omelet, roll the stuffed chilies in that and fry till chilies are al dente.
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