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What You Need:
(To serve 4)
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8 fresh green chili peppers, peeled and seeded, or 2 four-ounce cans of roasted and peeled chilis
1 pound Monterey Jack cheese, cut into 1-inch cubes
4 egg whites
4 egg yolks
½ teaspoon salt
¼ cup flour
¼ cup flour Vegetable shortening for deep frying
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Translate this recipe:
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| How To Cook: |
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1. To prepare the fresh chilis, preheat the oven to 475°. Place the chilis side by side on a rack in a shallow roasting pan and bake them for 8 to 10 min. utes until their skins scorch and blacken slightly. Remove from the oven and wrap them in a damp, clean towel. Let them rest in the towel a few minutes, then gently rub with the towel until the skins slip off.
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2. Cut the chilis in half lengthwise and remove the seeds. Canned chilis need only be drained of their canning liquid and any seeds discarded. Handle them gently; they disintegrate easily. Carefully wrap a strip of chili around each cube of cheese, enclosing it completely. Skewer with toothpicks.
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3. For the batter, first beat the egg whites in a mixing bowl with a whisk or rotary beater until they form firm, unwavering peaks when the beater is lifted out of the bowl. Without washing the beater, in a separate bowl beat the egg yolks for 2 or 3 minutes until they are thick and lemon colored.
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4. Then beat in the salt and the flour. With a rubber spatula, gently fold the beaten egg whites into this mixture. Heat the vegetable shortening in a deep fryer (the fat should be at least 3 inches deep) until it reaches a temperature of 375° on a deep-fat-frying thermometer. (The chilis may also be fried in a skillet containing 2 inches of hot oil, lard or vegetable shortening. If you choose this method, turn them over with a large spoon to brown them on all sides.)
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5. Dip the chilis in the batter and when they are well coated drop them into the hot fat. Turn them gently in the fat with a large spoon, and cook them until they puff and turn a golden brown on all sides. Drain on paper towels and serve.
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