Ingredients
- 8 large green chiles OR 2 cans of green chiles
- 8 finger-width pieces of asadero or other cheese
- 4 egg whites
- 1 cup milk
- 1 cup white flour
- 1 tsp. salt
- 1/4 tsp pepper
- 1 tsp oregano
- Vegetable oil, grated cheese, sour cream, or chopped cilantro (optional garnish)
Preparation
If using fresh chiles, hold the chiles over a flame and blacken their skin all over. Peel off the skin. Slit one side and carefully remove seeds. Stuff each chile with a piece of cheese.
Beat the egg whites until they form peaks. Mix together the milk, flour, salt, pepper, and oregano.
Gently stir in the egg whites. Heat 1″ vegetable oil in a frying pan.
To cook, dip each chile in the batter, then fry until light brown. Serve with garnish, if desired.
