Update my dinner status, I'm making this tonight.
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7 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 1 : 30 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
Preparation
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 Merangue) 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? oven for 30 minutes, or until bubbly.
