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Joel.Ehrlich@salata.com (Joel Ehrlich) NOTE: California Chile Peppers are also known as Anaheim Chiles. Prepare the tomato sauce by combining the tomatoes, onion and garlic in a blender. Puree. Heat the oil in a medium saucepan over medium heat. Cook, stirring occasionally, for 10 minutes. Add the broth, chili peppers, salt, cloves and cinnamon. Simmer gently for 15 minutes. Keep warm. Prepare the chili peppers by cutting as small a slit in the side of each pepper as possible. Remove the seeds through that slit. Leave the stems attached to the chili peppers. Pat dry with a towel. Cut the cheese into long, thin sticks, one for each chili pepper. Place one stick of cheese in each pepper (use more if the peppers are large). Wrap the peppers around the cheese and fasten with picks only if needed. Pour the frying oil 1/4" deep in a large, heavy skillet. Heat to 365 degrees. Beat the egg white in a medium bowl until stiff. Beat the egg yolks lightly in a small bowl. Add the beaten yolks all at once to the whipped whites. Fold lightly but thoroughly. Roll each pepper in flour. Dip in the egg mixture to coat. Fry in the hot oil until golden brown, turning with a spatula. Drain on paper towels. Serve immediately topped with tomato sauce. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (147g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 195 (58%)|
|Amt Per Serving||% DV|
|Total Fat 21.7g||29 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 16.8mg||5 %|
|Sodium 732.2mg||25 %|
|Potassium 134.5mg||4 %|
|Total Carbohydrate 27.6g||8 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 25.9g|
|Protein 8.7g||12 %|
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Calories per serving: 338
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