- Rating:
- Servings:
- 8 - 10 stuffed chiles
- Difficulty:
- Total Time:
- Recipe By:
- Andrew Faulkner
Ingredients
- 8 Anaheim Chile 7 inches roasted, peeled, seeds intact and stems attached
- 1 pound Soy Shreds Mozzarella Flavor
- 1/2 cup All-Purpose Flour
- 2 1/2 teaspoons Salt
- 1/2 teaspoon Fresh Ground Black Pepper
- Vegetable Shortening for frying
- 4 large Egg Yolks beaten
- 4 large Egg Whites beaten until foamy
Accompaniment
- Fire Roasted Salsa (optional)
Directions
Carefully cut a lengthwise slit in each chile and stuff with some mozzarella soy shreds.
Combine flour, salt, and pepper and dredge chiles.
In a large skillet heat 1/2 inch shortening to 375°F on a deep-fat thermometer.
Fold yolks into egg whites. Working with 2 chiles at a time, using a slotted spoon, dip chiles into egg mixture and fry, turning occasionally, until golden, no more than a couple of minutes.
With a slotted spoon transfer chiles (careful — they are delicate!) to paper towels to drain.
Arrange chiles on a flameproof plate and sprinkle with mozzarella soy cheese.
Broil chiles just long enough to melt cheese and serve immediately, accompanied by salsa if desired.
To Roast Peppers
Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes. (Alternatively, broil peppers on rack of a broiler pan under a preheat broiler about 2 inches from heat, turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.)
Transfer peppers to a bowl and let stand, covered, until cool enough to handle.
Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs.
