Recipe by Mary Leverington
The chilis in this recipe are fairly hot, so it's not for the faint of heart. It's a nice way to fix them for just one person, but the recipe is easily adapted for more servings. The original recipe was in a Sunset cookbook, but I've taken some liberties. As far as the cheese is concerned, I've used Swiss, pepper jack, and cheddar. It's up to you.
- 1 tablespoon butter
- 1 small onion, minced (about 1/4 cup)
- 2 garlic cloves, minced
- 1 teaspoon oregano
- 1 (8 ounce) can tomato sauce
- 1⁄8 teaspoon salt
- 2 large eggs
- 2 tablespoons flour
- 2 tablespoons water
- 1⁄8 teaspoon salt (yes, another one)
- 4 pickled jalapeno peppers
- 4 pieces cheese, about 1/4 inch wide and thick 2 inches long
- vegetable oil
Directions See How It's Made
- Melt the butter in a small saucepan.
- Saute onions, garlic, and oregano for about 5 minutes.
- Add tomato sauce and stir.
- Turn heat to low and continue to cook, stirring occasionally.
- While tomato sauce is cooking prepare the eggs.
- Separate the whites and the yolks into small bowls.
- Beat egg whites until fairly stiff.
- To the egg yolks in a separate bowl, add the salt, flour and water and beat until all the flour has been absorbed.
- Fold in the egg whites gently.
- Cut the stem ends of the jalapenos off and remove the seeds.
- Rinse under cold water.
- Place cheese strips inside the jalapenos.
- Heat oil in a large heavy frying pan on medium high.
- When the oil is hot, heap 4 mounds of the egg mixture into the frying pan.
- Place each jalapeno with cheese in the middle of an egg mound and cover it with some of the remaining egg mixture.
- Fry for about 3-4 minutes or until the bottoms are lightly browned.
- Turn gently and brown the other side.
- (The insides will be a little soft, but you don't want to brown the eggs too much.) Serve with the tomato sauce on and with slices of orange and avacado if you wish--even finely sliced green onions and fresh tomatoes would be nice.