Chicken Stuffed Anaheims
- Yield servings
- 6 -- Anaheim Chiles
- 1/2 pound Monterey Jack cheese, thinly sliced
- 1/4 cup Flour
- 6 -- Raw eggs (separated)
- 1/2 cup Flour
- 2 -- Chicken breasts
- 1 cup Corn oil
- 1/2 pound Monterey Jack cheese
- 1/4 cup Milk
1. Rinse the chiles.
2. Preheat your oven to broil.
3. Place chiles on a cookie sheet and place on the top shelf of your oven.
4. Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over.
While chiles are cooking boil chicken until done and then shred and let cool.
5. When both sides are evenly black take out and wrap in a moist paper towel and place in a plastic bag to steam them.
6. After a few minutes, check them. The skin should peel off
7. Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out the inside and replace with a slice of cheese and shredded chicken.
8. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
9. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
10. Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
11. Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
12. Slowly melt 1/2 pound of cheese and mix with milk. Stir so it won't stick.
Lay the peppers out and pour some cheese sauce over them and enjoy.