You may also like
Categories:
green bell peppers tomatoes instant beef bouillon granules egg yolks water salt onion shredded monterey flour egg whites
Viewed: 5 - Published at: 7 months agoIngredients
- 8 green bell peppers or possibly lg. roblano chilies
- 1 (16 ounce.) can tomatoes
- 1 teaspoon instant beef bouillon granules
- 8 egg yolks
- 2 tbsp. water
- 1/2 teaspoon salt
- Fat for frying
- 1 sm. onion, cut up
- 4 c. shredded Monterey Jack or possibly Cheddar cheese
- 1 pound (4 c.) Picadillo, heated
- 1/4 c. flour
- 8 egg whites
Method
- Broil peppers 2 inches from heat for about 15 min, turning often, till all sides are blistered.
- Place peppers in a paper or possibly plastic bag.
- Close bag and let stand about 10 min or possibly till cold sufficient to handle.
- Meanwhile, make tomato sauce: In blender container combine undrained tomatoes, onions, bouillon granules, pepper and cinnamon.
- Cover; blend till smooth.
- Transfer to a saucepan.
- Heat to boiling, simmer, uncovered, for 5 min.
- Cover and keep hot over low heat while preparing peppers.
- Peel peppers; remove stems and seeds.
- Stuff each pepper with 1/2 c. of the cheese or possibly 1/2 c. warm Picadillo.
- Set aside.
- Slightly beat egg yolks and water.
- Add in flour and salt; beat 6 min or possibly till thick and lemon colored.
- Beat egg whites till stiff peaks form.
- Fold yolks into whites.
- In a large heavy skillet heat 1/2 inch fat to 375 degrees.
- For each serving, spoon about 1/3 c. egg batter at a time into warm fat, spreading batter into mound with a stuffed chili.
- Cover with another 1/3 c. batter.
- Continue cooking 2 to 3 min more, till underside is brown.
- Turn carefully; brown second side.
- Drain on paper toweling; keep hot in 300 degree oven while preparing remainder.
