Oxmoor House JANUARY 1983
Stuff peppers with shredded cheese. Dip in milk, and dredge in flour. Set aside.
Beat egg whites (at room temperature) in a large mixing bowl until stiff peaks form. Beat egg yolks until thick and lemon colored; gently fold yolks into beaten egg whites.
Dip each pepper in egg mixture, and fry in deep hot oil (400°) for 2 to 3 minutes or until lightly browned, turning once. Drain well on paper towels. Serve with Salsa de Tomates.
Note: For guests, you may want to serve a variety of additional sauces, such as Hot Pepper Sauce, Fresh Tomato Sauce, Cheese Sauce, or any sour cream sauce.
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