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Cheese Stuffed Chile Peppers

Recipes from AlansKitchen.comMakes 4 servings.

Ingredients

Sauce

  • 2  medium onions, diced

  • 4  jalapeno peppers, diced and seeded

  • 2  Tablespoons vegetable oil

  • 2  cups tomato juice

  • 1  small can tomato paste

Peppers

  • 2  cans green (poblanos) chilies

  • 3  packages (8-ounces each) cream cheese

  • 6  eggs, yolks and whites beaten separately

  • 4  Tablespoons flour

Directions

Sauce

  1. In a skillet at moderate heat, saute 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.

Peppers

  1. Divide the cheese evenly, one pied for each green chili.  
  2. Drain chilies, put a piece of cheese on each one, and roll up.  
  3. Pin each chili together with a toothpick.

Preheat oven to 350-degrees F.

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

Picnicking & Tailgating

Bake this dish before leaving home.  You could bake the night before, then heat in microwave before leaving.  Place hot food in a thermal container and serve at the picnic or tailgate site.  Heat tortillas in microwave and keep warm in thermal container.

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