8    Fresh green chiles (stems
Intact) -- roast and peel
1 lb Cheddar or jack cheese --
Shredded
Batter---
3    Eggs
3 tb Flour
1 ts Salt
1 ts Pepper
1/4 c  Oil
Garnish---
4 c  El Charro Taco Sauce --
Warmed
2 c  Shredded combination cheese
*

** Combination Cheese – To come as close as possible to the taste of the
cheese of Mexico (which is not readily available in the United States), we
devised what I call “combination cheese”. It is equal parts shredded yellow
cheddar, provolone and jack cheeses. Stuff each chile with cheese, and set
aside. Separate eggs and beat the whites until stiff. Beat yolks and fold
into whites, along with flour, salt and pepper. Meanwhile, heat oil in a
large skillet. Dip stuffed chiles, one at a time, into egg batter, then
remove with a large spoon. Carefully lower coated chiles into hot oil, 3 or
4 at a time. Fry until golden brown on both sides. The chiles may be made
ahead to this point.

To serve immediately, arrange on platter or individual plates and pour warm
Taco Sauce over each chile. Garnish with more cheese and run under broiler
to melt cheese, if desired.

May be held up to the point of topping with cheese and reheated in a
400-degree oven about 10 minutes.

Note: Chicken or tuna may be used to stuff the chiles, but cheese is always
a garnish.

El Charro Cafe Favorite Recipes