Prep 20 mins
Cook 15 mins
These chilies are filled with wonderful melted cheese and coated in a rich beaten egg mixture. Growing up in a state with no Latino population, I didn't taste these little beauties until I was 12 years old. It was love at first bite. I still love them and they're one of my favorite foods.
- 2 (27 ounce) cans whole green chilies
- 8 ounces monterey jack cheese, cut into 1x2-inch strips
- 3 eggs, separated
- 3 tablespoons all-purpose flour
- vegetable oil
- 2 tablespoons butter
- 2 tablespoons flour
- 1⁄4 teaspoon salt
- 1 cup milk
- 1 cup cheddar cheese or 1 cup longhorn cheese, shredded
- Slit chilies open crosswise below stems.
- Stuff each chile with cheese strip (being careful not to break skins). Beat egg whites in small mixer bowl until stiff peaks form. Whisk egg yolks in small bowl until creamy. Fold egg yolks and flour into egg whites until just combined.
- ADD vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes. Dip chilies in batter until well coated. Place in oil; fry, turning frequently with tongs, until golden brown. Remove from skillet; place on paper towels to drain.
- Place on serving plate and spoon cheese sauce over the top.
- Cheese sauce:.
- Heat and bubble 2 tbsp butter and 2 tbsp flour and 1/4 tsp salt. Add 1 cup milk. Heat and stir until thickened. Add 1 cup shredded cheddar or longhorn cheese and melt. If sauce becomes too thick, thin by stirring in a bit more milk.