Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 small onion , peeled and chopped

  3. 1 small red, green or yellow bell pepper , seeded and chopped

  4. 1 clove garlic , peeled and finely chopped

  5. 1 jar (24 ounces) thick & chunky salsa

  6. 1/2 cup water

  7. 1 MAGGI Chicken Flavor Bouillon Cube

  8. 2 bay leaves

  9. 1 cinnamon stick , broken into several pieces

  10. 1/2 teaspoon crushed dried oregano STUFFED CHILES

  11. 2 cans (7 ounces each ) whole green chiles

  12. 8 ounces Monterey Jack cheese , cut into 1 x 2-inch strips

  13. 3 large eggs , separated

  14. 3 tablespoons all-purpose flour Vegetable oil for frying

Instructions Jump to Ingredients ↑

  1. FOR RANCH SAUCE: HEAT oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring constantly, for 1 to 2 minutes or until onion is tender. Stir in salsa, water, bouillon, bay leaves, cinnamon and oregano. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended. Remove bay leaves and cinnamon stick pieces. FOR STUFFED CHILES: STUFF each chile (being careful not to break skins) with a cheese strip. Beat egg whites in small mixer bowl until stiff peaks form. Whisk egg yolks in small bowl until creamy. Fold egg yolks and flour into egg whites until just combined. ADD oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes. Dip chiles in batter until well coated. Place in oil; fry, turning frequently with tongs, until golden brown. Remove from skillet; place on paper towels to drain. Serve with Ranch Sauce.


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