Combine with recipe #1 as desired
- 8 green bell peppers or large poblano chilies
- 1 16 oz can tomatoes
- 1 small onion, cut up
- 1 tsp instant beef bouillon granules
- dash pepper
- dash ground cinnamon
- 4 c shredded monterey jack or cheddar cheese (1 pound) OR 4 cups Picadillo, heated (see page 18)
- 8 egg yolks
- 2 tbsp water
- ¼ c all-purpose flour
- ½ tsp salt
- 8 egg whites
- fat for frying
- cilantro or parsley
Broil peppers 2 inches from heat for about 15 minutes, turning often, till all sides are blistered. Place peppers in a paper or plastic bag. Close bag and let stand about 10 minutes or till cool enough to handle.
Meanwhile, make tomato sauce. In blender container combine UNDRAINED tomatoes, onion, bouillon granules, pepper, and cinnamon. Cover; blend till smooth. Transfer to a saucepan. Heat to boiling: simmer, uncovered, for 5 minutes. Cover and keep warm over low heat while preparing peppers.
Peel peppers; remove stems and seeds. Stuff each pepper with ½ C of the cheese or ½ C hot Picadillo. Set aside. Slightly beat egg yolks and water. Add flour and salt; beat 6 minutes or till thick and lemon-colored. Beat egg whites till stiff peaks form. Fold yolks into whites.
In a large heavy skillet heat ½ inch fat to 375 degrees. For each serving spoon about 1/3 C egg batter into hot fat, spreading batter in a circle. Fry 3 or 4 at a time. As batter begins to set, gently top each mound with a stuffed chili. Cover with another 1/3 C batter. Continue cooking 2 to 3 minutes more, till underside is brown. Turn carefully; brown second side. Drain on paper toweling; keep warm in 300 degree oven while preparing remainder. Serve with tomato sauce; garnish with snipped cilantro or parsley. Makes 8 servings.
About this recipe: The chilies in the recipe title are poblano chilies, large, mild-flavored green peppers available in Mexican markets. Green bell peppers can be easily substituted.