Nov 30, 1919, 12:00 AM
Post #4 of 4
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1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 onion, diced
1/2 stalk celery, diced
1 bay leaf
1 8 oz. can tomato puree
1 Tbs. black pepper
1 Tbs. salt
3 c. water
1/4 c. chicken base mix
Sauté vegetables in a pan in hot vegetable oil for about 2 minutes.
Add bay leaf and black pepper, let cook for another 2 minutes. Add
tomato puree, water and chicken base mix. Simmer for about an hour
and add salt to taste. Makes 3-4 cups.
3 Anaheim chili, cleaned and seeded
3 strips Monterey Jack cheese, approx. 1" x 3"
2 egg whites, beaten until peaked
Whip the egg whites until it peaks. Set aside.
Make a slit in the side of the chili, then deep fry for about 30
seconds. Run under cold water to cool down. Peel off the skin of the
pepper, then insert a strip of Jack cheese into each pepper.
In a deep fry pan, heat up oil to approx. 350 degrees. Take your
stuffed chili, spread a thick layer of egg white on one side, then
gently lay the chili in the oil and spread another layer of egg
white on the other side. Cook until golden brown.
Top with ranchera sauce.