Panhandle Cheese Stuffed Chili Peppers

Makes 4 servings

Ingredients:

• Sauce
  • 2 medium onions, diced
  • 4 jalapeno peppers, diced and seeded
  • 2 Tablespoon vegetable oil
  • 2 cups tomato juice
  • 1 small can tomato paste
• Peppers
  • 2 cans green (poblanos) chilies
  • 3 package (8-ounce each) cream cheese
  • 6 eggs, yolks and whites beaten separately
  • 4 Tablespoon flour

Directions:

1. In a skillet at moderate heat, sauté the onions and jalapenos in oil. 
2. Add the tomato juice and tomato paste, reduce heat to low, and simmer while you prepare the peppers.
3. Divide the cheese evenly, one piece for each green chili. 
4. Drain chilies, put a piece of cheese on each one, and roll up. 
5. Pen each chili together with a toothpick.

1. Place the chilies in skillet at moderate heat. 
2. Mix the egg yolks and flour, and fold in the stiffly beaten egg whites. 
3. Cover each pepper well with this batter and fry in hot cooking oil. 
4. Baste peppers with cooking oil while frying each pepper on both sides. 
5. Put into a casserole dish or iron skillet. Cover with sauce and bake for 45-minutes. 
6. Serve with warm tortillas.

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