04-20-2005, 01:34 PM
12 Anaheim chiles, roasted
1 pound Monterey jack cheese
Grated egg whites, as needed
Egg yolks, 1 for every 8 egg whites, as needed
1 tablespoon salt, plus more as needed
Flour, as needed
8 ounces white onions, chopped
24 ounces water
4 ounces tomatoes, diced
4 ounces tomato sauce
4 ounces green chilies, diced
1 tablespoon garlic
1/2 tablespoon black pepper
1 pinch crushed red pepper
In a skillet, sauté onions until tender. Add flour as needed. Add water; mix well. Add tomatoes, diced green chiles and tomato sauce; bring mixture to a boil. Continue boiling for 5 minutes.
In a bowl, whip egg whites until firm. Add flour, egg yolks and salt to taste; mix well. Dip Anaheim chiles in the flour mixture; deep-fry until golden brown. Top with Monterey Jack cheese. Bake in the oven until the cheese has melted. Top with sauce.
1 pound Monterey jack cheese
Grated egg whites, as needed
Egg yolks, 1 for every 8 egg whites, as needed
1 tablespoon salt, plus more as needed
Flour, as needed
8 ounces white onions, chopped
24 ounces water
4 ounces tomatoes, diced
4 ounces tomato sauce
4 ounces green chilies, diced
1 tablespoon garlic
1/2 tablespoon black pepper
1 pinch crushed red pepper
In a skillet, sauté onions until tender. Add flour as needed. Add water; mix well. Add tomatoes, diced green chiles and tomato sauce; bring mixture to a boil. Continue boiling for 5 minutes.
In a bowl, whip egg whites until firm. Add flour, egg yolks and salt to taste; mix well. Dip Anaheim chiles in the flour mixture; deep-fry until golden brown. Top with Monterey Jack cheese. Bake in the oven until the cheese has melted. Top with sauce.