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Ingredients
- Vegetable oil, for frying
- 1/2 cup flour
- Salt
- 2 large eggs
- 1 1/4 cups breadcrumbs
- 2-7 oz. cans whole green chiles, drained and patted dry
- 5 oz. pepper jack cheese, cut into 1/4 x 1 1/2 inch strips
Preparation
Step 1
Fill a large pot with enough oil to reach a depth of 3” and heat to 365º. Whisk together flour and ½ tsp. salt in shallow bowl. In another shallow bowl beat eggs. Put breadcrumbs in third shallow bowl. Cut slit down the length of each chile. Place a piece of cheese lengthwise at one long edge of each chile, then roll chile around the cheese. Working one at a time, coat stuffed chiles with seasoned flour, egg (letting excess drip off), and then breadcrumbs pressing ends together to seal. Fry in batches until browned (about 2 min.) allowing oil temp. to return to 365º between batches. Transfer to paper towels to drain, season with salt, serve with tomato puree seasoned with chile powder, and sour cream for dipping.