El Charro Cafe Restaurant Recipe
8 fresh Anaheim chilies, roasted, stems intact
1 pound Mexican or longhorn cheese, cut into strips
3 tablespoons flour
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup oil
4 cups taco sauce, warmed
2 cups shredded longhorn cheese
Make a 2 inch slit in the chilies and insert a strip of cheese.Set aside. Separate the eggs and beat the whites until stiff. Separately beat the eggs and fold them into the whites, along with the flour, salt, and pepper. Meanwhile, heat the oil in a large skillet. Dip the stuffed chilies, one at a time, into the batter to coat. Remove the chilies with a large spoon. Carefully lower the coated Chili's into the hot oil, 3 or 4 at a time. Fry until golden brown on both sides.
To serve, arrange on a platter or individual plates, and pour the warm taco sauce over each chile. Garnish with more cheese, and place under the broiler to melt the cheese if necessary. Makes 4 to 8 servings.