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Stuffed Chilies

Written by yorky

Ingredients 6 Fresh poblano or anaheim chilies 400 gm Potato 200 gm Cream cheese 200 gm Cheddar cheese, grated 1 tsp Salt 1/2 tsp Ground black pepper 2 Eggs, separated 115 gm Plain flour 1/2 tsp White pepper Vegetable oil Dried chili flakes Method Make a cut down one side of each chili. Place in a frying pan and dry stir fry until the skin blisters. Place the chilies in a strong plastic bag and seal the top to keep the steam in. Set aside for 20 minutes. Remove the chilies and carefully peel off the skins and remove the seeds. Dry the chilies with kitchen paper and set aside. Peel the potatoes and cut into 10 mm dice. Bring a large pan of water to the boil, add the potatoes and cook for 5 minutes. Drain thoroughly. Put the cream cheese in a bowl and stir in the grated cheese. Add half the salt and the black pepper. Add the potatoes and mix gently. Spoon some of the potato mixture into each chili, place the chilies on a plate, cover with cling film and chill for 1 hour. Whisk the egg whites in a bowl until there are stiff peaks. Beat the yolks in a separate bowl until they are pale, then carefully fold in the white. Put the mixture into a large shallow dish. Mix the flour, remaining salt and white pepper and spread out in another shallow dish. Heat the oil in a large frying pan. Coat half the chilies first in the flour then in the egg before adding them to the frying pan. Gently stir fry until they are golden brown. Remove and drain. Fry the remaining chilies the same way. Serve hot with a garnish of the chili flakes.

 

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