Ingredients
- 1/2 a 27 ounce of whole green chilies (I use Ortega chilies or Anaheim chilies from the garden)
- 4 large eggs, separated
- enough cheese to fill chilies I use a combination of what cheese I have both cheddar and mozzarella
- 2 tablespoons flour plus a little extra for dusting
- 2 tablespoons corn starch
- 2 teaspoons of garlic powder
- 1 teaspoon of salt
- 1 teaspoon pepper
- frying oil
Directions
Drain liquid from chiles, fill with the desired amount of cheese or other fillings, dust with a little flour and set aside on a plate. In mixing bowl, add egg whites and beat until stiff peaks form. In frying pan start heating your oil. In separate bowl mix egg yolks until creamy. In a small bowl mix flour and corn starch and spices together. Then sift flour mix over egg whites then fold yolks and flour into egg whites. Dip the chilies into batter and set aside on a plate. Only dip what will fit into your pan, don’t over crowd your pan. One at a time slide dipped chili off of plate into hot oil. Fry until they are golden brown on both sides. Drain and place on a cooling rack. Serve with your favorite sauce or dry like Grandma likes them, with a side of rice and beans.
