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California chilies cheese egg all-purpose tomatoes onion clove garlic vegetable oil chicken broth salt California chilies ground cinnamon ground cloves
Viewed: 40 - Published at: 5 years agoIngredients
- 2 California chilies, roasted and peeled
- 1-1/3 oz. monterey jack cheese
- Oil for frying
- 1 egg, separated
- 1/4 cup all-purpose flour
- 1-1/3 sm. tomatoes, peeled
- 1/3 sm. onion
- 1/3 clove garlic
- 1/3 tbsp. vegetable oil
- 1/4 cup chicken broth
- 1/4 tsp. salt
- 2/3 sm. California chilies
- 1 dash ground cinnamon
- 1 dash ground cloves
Method
- Prepare tomato sauce; keep warm.
- Cut as small a slit as possible in one side of each chili to remove seeds.
- Leave stems on.
- Pat chilies dry with paper towels.
- Cut cheese into long thin sticks, one for each chili.
- Place one stick in each chili, using more if chilies are large.
- If chilies are loose and open, wrap around cheese and fasten with wooden picks.
- Pour oil 1/4 deep into large skillet.
- Heat oil to 365F.
- Beat egg whites in a medium bowl until stiff.
- Beat egg yolks lightly in a small bowl and add all at once to beaten egg whites.
- Fold lightly but thoroughly.
- Roll chilies in flour, then dip in egg mixture to coat.
- Fry in hot oil until golden brown, turning with a spatula.
- Drain on paper towels.
- Serve immediately topped with tomato sauce.
- Tomato sauce: Combine tomatoes, onion and garlic in blender or food processor; puree.
- Heat oil in a medium saucepan, add tomato mixture.
- Cook 10 minutes, stirring occasionally.
- Add broth, salt, chiles, cloves and cinnamon.
- Simmer gently 15 minutes.
