4 pasilla chili peppers 1 pound Monterey Jack Cheese Toothpicks 3 eggs 1 tablespoon all-purpose flour 1 cup oil
Vitamin A 50%
Heat grill to medium. Grill and char the chilis on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the the cheese and use toothpicks to hold them together. Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated. Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter. Serve with rice and beans if desired.