(photograph as prepared by Heidi Chambers)

PREPARING PEPPERS

4 to 6 fresh Chili Ancho or Pasilla Peppers. Anaheim will work if that’s all you can get!  Bell peppers are good to stuff with hamburger and cheese too.

1 (8 ounce) package queso asadero (white Mexican cheese), Cheddar or Monterrey Jack Cheese are good too, cut into 3/4-inch thick strips.

At this point, you may also add precooked ground beef or sausage if desired.

BATTER
3 eggs, separated
1 – 2 tbsp of flour
3/4 cup self rising flour
Salt/Pepper to taste
1 cup vegetable shortening (or oil) for frying

1. Cook peppers on outdoor grill, or preheat the oven’s broiler and set the oven rack at about 5 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has browned and blistered, about 10 minutes. Turn the peppers often to brown all sides. It’s okay if the peppers turn black in places. Place the browned peppers into a bowl, and tightly seal with plastic wrap. This allows the peppers to steam as they cool, about 15 minutes.

2. Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese. (I suggest wearing rubber gloves for this step).

3. Whisk the egg yolks in a bowl with the 1 -2 tbsp flour, salt and pepper to taste, until it forms a loose paste.

4. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the egg yolk into the beaten egg white mixture.

5. Place the ¾ cup flour into a shallow bowl.

6. Heat the vegetable shortening (oil) in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

Note: You can also dip a spoonful of egg batter into skillet, place stuffed pepper on batter, dip second spoonful on top. Turn to brown both sides.

*They freeze very well in tightly closed plastic zip lock bags, to be thawed and eaten later if desired.