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Category: Hot
Prep Time: Cook Time: Total Time:
1 tbsp vegetable oil
1 small onion, peeled and chopped
1 small red, green or yellow bell pepper, seeded and chopped
1 clove garlic, peeled and finely chopped
1 (24-oz) jar Thick & Chunky Salsa
1/2 cup water
1 chicken bouillon cubes
2 bay leaves
1 cinnamon stick, broken into several pieces
1/2 tsp crushed dried oregano
2 (7-oz) cans Whole Green Chiles
8 oz Monterey Jack cheese, cut into 1x2 inch strips
3 eggs, separated
3 tbsp flour
For Ranch Sauce: Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring constantly, for 1 to 2 minutes or until onion is tender. Stir in salsa, water, bouillon, bay leaves, cinnamon and oregano. Bring to a boil. Reduce heat to low; cook for 10 to 15 minutes or until flavors are blended. Remove bay leaves and cinnamon stick pieces.
For Stuffed Chiles: Stuff each chili (being careful not to break skins) with cheese. 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. Serve with Ranch Sauce. Serves: 5
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STUFFED CHILES IN RANCH SAUCE
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Category: Hot
Prep Time: Cook Time: Total Time:
1 tbsp vegetable oil
1 small onion, peeled and chopped
1 small red, green or yellow bell pepper, seeded and chopped
1 clove garlic, peeled and finely chopped
1 (24-oz) jar Thick & Chunky Salsa
1/2 cup water
1 chicken bouillon cubes
2 bay leaves
1 cinnamon stick, broken into several pieces
1/2 tsp crushed dried oregano
2 (7-oz) cans Whole Green Chiles
8 oz Monterey Jack cheese, cut into 1x2 inch strips
3 eggs, separated
3 tbsp flour
For Ranch Sauce: Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring constantly, for 1 to 2 minutes or until onion is tender. Stir in salsa, water, bouillon, bay leaves, cinnamon and oregano. Bring to a boil. Reduce heat to low; cook for 10 to 15 minutes or until flavors are blended. Remove bay leaves and cinnamon stick pieces.
For Stuffed Chiles: Stuff each chili (being careful not to break skins) with cheese. 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. Serve with Ranch Sauce. Serves: 5
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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