Ingredients: |
Ingredients: 8 large green chili peppers, such as poblano or Anaheim
1 pound Monterey Jack cheese, cut into 1-inch cubes
4 eggs, separated
½ teaspoon salt
¼ cup plus 1 cup flour
Vegetable shortening or oil for deep frying
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Directions: |
Directions:Preheat your broiler. The rack should be about 4 inches below the heating element. Line a large baking sheet with aluminum foil and place chiles on top. Broil chiles for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the other side is blackened and blistered. Remove them from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let them sit for 5 minutes. Peel and rub off as much of the loose skin on the peppers as possible. It does not need to be perfect.
Cut an incision in the side of each one, starting ½ inch below the stem end and continuing to within ½ inch of the tip. One by one, work your finger inside the chiles and dislodge all the seeds clustered just below the stem. Quickly rinse the seeds from inside the chiles, being careful not to rip or tear the opening any wider; rinse off any stray bits of skin. Drain on paper towels, cut side down.
Carefully stuff the peppers with the cheese. Gently close the opening of the peppers and secure it shut with 1 to 3 toothpicks.
For the batter, beat the egg whites in a mixing bowl with a whisk or rotary batter until they form stiff peaks. In another bowl, beat egg yolks for 2 to 3 minutes until they are thick and lemon colored. Then beat in the salt and ¼ cup flour. With a rubber spatula, fold in egg whites. Spread 1 cup of flour on a plate.
Heat shortening or oil in a deep pot, such as a Dutch oven, until it reaches 375°F.
Roll each chile in the flour, shake off the excess, pick up by the stem, dip into the batter, pull quickly straight up out of the batter, then lay into the hot oil. Once the first four are in the oil, begin gently, gently basting them with spoonfuls of hot oil (this will help set the uncooked batter on top). When richly golden underneath, about 4 minutes, use one small metal spatula underneath and another one (or a spoon) on top to gently turn the chiles over. Fry until the other side is richly golden, another 3 to 4 minutes. Using the metal spatula, remove the chiles to drain on paper towels. Repeat with the second half of the chiles. |
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