1 small can Ortega Chili Peppers
10 strips Monterey Jack Cheese, cut 3” x ¼” x ¼” strips
3 large Eggs, whisked
1 tbsp All Purpose Flour
¾ cup water
Salt and Pepper to taste
¼ cup Lard or Shortening
1- Remove chilies from can, cut a small slit on the side of each just below the stem, only 1½” long. Remove seeds, dry and stuff chilies with cheese. Set aside.
2- In medium size skillet, preheat lard/shortening to medium heat.
3- Add flour and water and whip with electric hand mixer until thick and frothy. Coat stuffed chilies in egg mixture and immediately transfer to hot lard/shortening, and fry until golden brown on all sides. Stack chilies inside 9” x 13” baking dish, and cover evenly with gravy. Set aside skillet with remaining lard.
Gravy
2 tsp All Purpose Flour
½ Yellow Onion, chopped
¼ cup Tomato Sauce
Brown flour in hot lard until it reaches medium brown color. Slowly add tomato sauce while whisking with other hand. Add the chopped onions and mix well. Add small amount of water if too dry. When sauce reaches desired thickness, pour over chilies, as evenly as possible.
Bake in a 350º oven for 30-35 minutes.
8-10 servings
No comments:
Post a Comment