• 8 to 10 7-inch green chiles (Anaheims, poblanos), roasted and peeled
  • 3/4 pound grated mild Cheddar (about 3 cups)
  • 1/2 cup all-purpose flour
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • Vegetable shortening for frying
  • 4 large egg yolks, beaten
  • 4 large egg whites, beaten until foamy
  • 1/4 pound grated sharp Cheddar (about 1 cup)
  • Prepared salsa (optional)


Preheat broiler. Carefully cut a lengthwise slit in each chile and stuff with some Cheddar.

Combine flour, salt, and pepper and dredge chiles.

In a large saucepan, heat 1/2 inch shortening to 375F. on a deep-fat thermometer.

Fold yolks into egg whites.

Working with 2 chiles at a time, using a slotted spoon, dip chiles into eggs and fry, turning occasionally, until golden, no more than a couple of minutes. With a slotted spoon transfer chiles (careful they are delicate!) to paper towels to drain.

Arrange chiles on a flameproof plate and sprinkle with sharp Cheddar.

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  • Alimento base: Green chiles
  • Dificultad: Easy
  • Tiempo preparación: 45 min.
  • Comensales: 8
  • Estacionalidad: All year
  • País: Mexico
  • Comunidad:
  • Típica de: Mexico
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: Yes