Ingredients

The following ingredients have 4 Servings
  • 1/2 pound Pepper Jack Cheese grated
  • 1/2 pound Sharp Cheddar Cheese grated
  • 6 Anaheim chilies cleaned or 1-2 can of whole canned chilies
  • 2 tablespoons Flour
  • 5 Eggs seperated
  • 1 cup Canola oil
  • 1/2 medium Onion diced
  • 1 clove garlic minced
  • 1 cup canned tomato
  • 1 tablespoon Vegetable oil
  • 2 cups Chicken broth
  • 1 teaspoon Black pepper
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon Ground cumin
  • 1 tablespoon Fresh cilantro minced

Instruction

  • 1 Peppers: combine both grated cheeses and take small amounts and roll together to make " BULLETS" 2 If using fresh peppers, roast them and take the skin off and snip stem end off and " hollow " out, if using canned peppers that are already cleaned out and hollow, at this point stuff the peppers well with the bullet of cheese and set aside, do this for all of them. 3 Lightly roll or coat the peppers in flour. 4 Beat your egg whits till stiff (like meringue) then fold the yolks back into the whites. 5 Fold in 2 tbsp flour. 6 Drop stuffed chilies into batter, one at a time. 7 Slide into 1 1/2" moderately hot oil. 8 Fry until golden brown, working quickly, drain chiles on bed of paper towels. 9 **SAUCE ***: Cook all ingredients together in saucepan, slightly thicken with some corn starch and cold water if needed. 10 Pour over fried chilies. 11 Sprinkle with remaining cheese. 12 Bake in a 350 degree oven for 30 minutes, or until bubbly.