InstructionsTHIS IS A LABOR OF LOVE! Definitely worth the effort. Cheap meal too!
least two chiles per person should be used. Char the chiles by putting
them in a pan under the broiler and turning until skin is black and
blistery all over. Remove from oven and place the peppers in a plastic
bag of type used for produce in supermarkets. Keep the bag closed and
allow the peppers to sweat it out. After 10-20 minutes you can start
peeling the peppers.
When the pepper is peeled, make an
incision with a sharp paring knife in the side of the pepper, starting
at the big end and going down a couple of inches. With the knife, cut
the main seed pod just under the inside of the stem and pull it out
being careful not to rip the chili. Do not rinse, as this will
compromise flavor. Try to get out as many seeds as you can without
tearing the pepper. When peeled, roll the chiles in white flour and set
the queso fresco with a knife into long strips that will fit inside the
chiles. about 2 strips per pepper. Stuff the chiles with the cheese.
Roll into flour again.
a dutch oven, saute the garlic and onion in the EVOO. Crush the
tomatoes in your hands and add to the pan. Add the juice from the can
as well. This sauce should be watery. Salt to taste. Add oil if
necessary for flavor. Simmer on low, you do not want the watery texture
:Separate one egg for every two chiles. Beat the whites until stiff. Beat the yolk a little and fold into the beaten whites.
EVOO about a 1/4 deep in the pan over med/high heat. Coat each chile in
the batter until well-coated. Add to pan, frying on both sides and
turning using 2 spoons for dexterity. As each chili is browned, add to
the sauce pan and cover with the sauce. Heat the chiles in the sauce at
least long enough to soak in the flavor. 15 minutes minimum.
Serve with spanish rice, and sliced avocado. ENJOY!