Battered and stuffed with cheese, this simple traditional Mexican entree will have you wishing for more.
Ingredients
- 6 Anaheim Chillies (whole)
- 150g Manchego, Monterey Jack or Cheddar Cheese
- 3 free range eggs (separated)
- 3 tbsp Plain Flour
- 1 tsp water
- 2 tbsp Olive Oil
- Serve with salsa
Method
Remove the skin from your Anaheim chilli
- Place whole chilli directly under the heating element of your griller and heat quickly so that the skin blisters.
- Remove blistered chilli from the oven and place in a zip-lock bag. Seal and allow to stand for 15 minutes or until skin rubs away cleanly from the flesh.
- Remove skin.
Prepare, stuff and cook Anaheim chilli
- Cut a slit down the length of each chilli on one side. Remove the seeds and core.
- Cut cheese into strips to fit the length of each Anaheim chilli and stuff.
- Roll each chilli in flour.
- Prepare batter by whisking egg whites into stiff peaks.
- Beat egg yolks with water, flour and a pinch of salt.
- Gently fold egg whites into the egg yolk batter mixture.
- Coat each chilli with batter before frying in a hot fry pan with olive oil.
- Turn carefully to cook until golden and the cheese softens.
Serve with rice, salsa and other Mexican favourites.
