Ingredients Jump to Instructions ↓

  1. Chiles

  2. California chiles

  3. Egg - separated

  4. 4 oz 113g Monterey Jack cheese

  5. 1/2 cup 31g / 1.1oz All-purpose flour

  6. Oil for frying

  7. Tomato Sauce

  8. 4 Tomatoes - peeled (small)

  9. 1/2 teaspoon 2 1/2ml Salt

  10. 1 teaspoon 5ml Onion (small)

  11. 2 teaspoons 10ml California chiles (small)

  12. 1 Garlic

  13. 1/8 teaspoon 0.6ml Ground cinnamon

  14. 1 tablespoon 15ml Vegetable oil

  15. 1/8 teaspoon 0.6ml Ground cloves

  16. 1/2 cup 118ml Chicken broth

Instructions Jump to Ingredients ↑

  1. * California Chiles should be roasted and peeled.

  2. Prepare the tomato sauce and keep warm. Cut as small a slit as possible in one side of each chile to remove seeds. Leave stems on. Pat chiles dry with paper towels. Cut cheese into long thin sticks, one for each chile. Place one stick in each chile, using more if chiles are large. If chiles are loose and open, wrap around cheese and fasten with toothpicks. Pour oil 1/4" deep in a large skillet.

  3. Heat oil to 365F. Beat egg whites in a clean medium bowl with clean beaters until stiff. Beat egg yolks lightly in a small bowl and fold into beaten egg whites. Roll chiles in flour, then dip in egg mixture to coat. Fry in hot oil until golden brown, turning with a spatula. Drain on paper towels. Serve immediately, topped with tomato sauce.

  4. TOMATO SAUCE: Combine tomatoes, onion and garlic in a blender or food processor and puree. Heat oil in a medium saucepan, add tomato mixture. Cook 10 minutes, stirring occasionally. Add broth, salt, chiles, cloves and cinnamon. Simmer gently for 15 minutes.


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