Update my dinner status, I'm making this tonight.
27 chefs marked this as Favorite
3 chefs marked this as Try Soon
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Toast chilies on hot griddle on all sides until skins begins to blister. Place in plastic bag, seal bag, and allow chilies to steam for 20 minutes. Peel chilies, and discard skins. Slit chilies lengthwise 1/4 inch from stem to 1/4 inch from tip. Remove seeds and piths; leave stem intact. Place equal amounts of cheese in chilies. Roll stuffed chilies in flour. Set aside. Separate eggs; beat whites until stiff. Beat yolks with water and salt; fold into whites Heat lard or oil in skillet over medium heat. Dip chilies into egg mixture. Fry until light golden brown. Drain. From "Homestyle Mexican Cooking," by Ida Romo. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
