Description
This is an authentic Mexican recipe that has been handed down for generations in my family.
Ingredients
- 6 fresh Anaheim chile peppers
- 1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
- 2 eggs, separated
- 1 teaspoon baking powder
- ¾ cup all-purpose flour
- 1 cup vegetable shortening for frying
Instructions
- Preheat the oven broiler; set the oven rack about 6 inches below the heat source. Line a baking sheet with aluminum foil.
- Place peppers onto the prepared baking sheet and broil until skins are blackened and blistered
- about 10 minutes. Use tongs to rotate peppers often to char all sides. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool
- about 15 minutes.
- Remove skin from peppers
- then cut a slit down the long side of each one to remove seeds and core. Rinse peppers inside and out and pat dry with paper towels. Stuff peppers with strips of cheese.
- Whisk egg yolks and baking powder in a bowl until combined. Beat egg whites with an electric mixer in a separate bowl until stiff peaks form. Gently fold beaten whites into the yolk mixture. Place flour into a separate shallow bowl.
- Melt vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour
- tap off excess flour
- and dip into the egg mixture to coat both sides. Gently lay coated peppers into the hot shortening. Fry peppers until lightly golden brown and cheese has melted
- about 5 minutes per side.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 1 hr
Servings: 6