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Ingredientes
- 8 x fresh green chiles (stems intact) roast and peel
- 1 lb cheddar or possibly jack cheese shredded
- 3 x Large eggs
- 3 Tbsp. flour
- 1 tsp salt
- 1 tsp pepper
- 1/4 c. oil
- 4 c. El Charro Taco Sauce warmed
- 2 c. shredded combination cheese
Direcciones
- ** Combination Cheese - To come as close as possible to the taste of the cheese of Mexico (that is not readily available in the United States), we devised what I call "combination cheese". It is equal parts shredded yellow cheddar, provolone and jack cheeses. Stuff each chile with cheese, and set aside. Separate Large eggs and beat the whites till stiff. Beat yolks and fold into whites, along with flour, salt and pepper. Meanwhile, heat oil in a large skillet. Dip stuffed chiles, one at a time, into egg batter, then remove with a large spoon. Carefully lower coated chiles into warm oil, 3 or possibly 4 at a time. Fry till golden on both sides. The chiles may be made ahead to this point.
- To serve immediately, arrange on platter or possibly individual plates and pour hot Taco Sauce over each chile. Garnish with more cheese and run under broiler to heat cheese, if you like.
- May be held up to the point of topping with cheese and reheated in a 400-degree oven about 10 min.
- Note: Chicken or possibly tuna may be used to stuff the chiles, but cheese is always a garnish.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 8 servings | |
| Calories 440 | |
| Calories from Fat 325 | 74% |
| Total Fat 36.84g | 46% |
| Saturated Fat 19.0g | 76% |
| Trans Fat 0.18g | |
| Cholesterol 167mg | 56% |
| Sodium 844mg | 35% |
| Potassium 115mg | 3% |
| Total Carbs 3.64g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.59g | 0% |
| Protein 23.81g | 38% |
