about 4 servings

How to Make It

Step 1

Stuff peppers with shredded cheese. Dip in milk, and dredge in flour. Set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Oxmoor House Homestyle Recipes

Ratings & Reviews