The key to success with this favorite Mexican recipe, is to fry the cheese-stuffed peppers until the outside is crisp and golden and the cheese inside is melted and gooey.

Source: Family Circle

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Recipe Summary

prep:
15 mins
cook:
4 mins per batch
roast:
5 mins
Servings:
4
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Ingredients

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Directions

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  • Place chiles directly onto grate of gas burner over medium-high heat. Blacken chiles, turning frequently, about 5 minutes total. (Or blacken under a broiler.)

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  • Transfer chiles to a bowl; cover with plastic wrap. Let rest 5 minutes to soften. Uncover and cool to room temp. Peel skin from chiles, using a paper towel to help strips of skin separate from chile.

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  • With small knife, cut a slit down long side of chiles. Remove seeds and membranes, trying not to tear chiles.

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  • Cut cheese into 16 thin slices. Tuck 2 slices into each chile and secure opening with toothpick.

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  • Beat whites, salt and cream of tartar to stiff peaks. Fold in yolks.

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  • Heat oil in a large skillet over medium-high heat. Dip one chile into egg mixture, then transfer to hot oil. Repeat with two to three more. Cook about 4 minutes, turning on all sides. Repeat with remaining chiles, keeping cooked chiles warm in 200°F oven.

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  • Heat enchilada sauce in a small saucepan or in microwave. Transfer hot chiles to a serving platter and top with sauce and sour cream, if desired.

Note:
  • To save time, use canned whole green chiles instead of prepping your own.

Nutrition Facts

203 calories; total fat 17g; saturated fat 6g; cholesterol 81mg; sodium 215mg; carbohydrates 6g; fiber 1g; protein 7g.
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Reviews

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