1 to 2 green ancho chilies per
1 egg per serving
2 oz. Monterey Jack cheese per
1 can stewed tomatoes
1/4 tsp. oregano
salt to taste
1 tsp. chili powder
2 Tbsp. chopped onion
garlic or garlic powder
Roast the chilies over a fire or in the oven in a wet
paper bag until the skin peels off (don't blacken), or slip
into boiling water to remove skin. Remove seeds from chilies
by making a small slit in the side. Stuff cheese into chilies
Beat egg white until stiff and fold into beaten yolk.
Dip pepper in egg, then flour, then into egg again. Fry
quickly in deep oil (olive, peanut or vegetable oil) until
golden. Drain and serve immediately topped with red sauce.
Red Sauce: Simmer all ingredients together for 10
minutes. Serve hot or cold as topping for Mexican dishes.
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