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Ingredients
- Sauce:
- 6 - 8 Anaheim chili peppers
- Monterrey Jack cheese (to stuff)
- 2 large eggs
- 1 TB fresh oregano
- 1/3 c corn meal
- 1/3 c whole wheat pastry flour
- vege oil for frying
- s&p
- 23 oz tomato sauce (or fresh tomatoes)
- cilantro or oregano
- 2 minced hot peppers
- 2 minced garlic cloves
Details
Preparation time 45mins
Cooking time 60mins
Preparation
Step 1
Broil chili peppers 'til chard; put in paper bag 'til cool. Peel. With a slit on one side, remove seeds and ribs - leave stem on. Cut cheese into fingers about 1/2" thick and insert into slit in pepper.
Prepare batter: combine 2 large eggs beaten, with 2 TB water, 1 TB fresh oregano, 1/3 c corn meal, 1/3 c whole wheat flour, s&p
Heat oil. Coat stuffed peppers with batter and slip into hot oil, spooning oil over tops so both sides cook. Turn once. When nice and brown, remove and drain on paper towels.
Make sauce by combining tomato sauce, cilantro/oregano, hot peppers, garlic.
Spoon some sauce over bottom of casserole. Place fried peppers in casserole. Spoon over remaining sauce. May grate some cheese over. Cover loosely with foil and bake, 350, til cheese melts. Serve over white rice.
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