This classic Mexican dish features fried, cheese-stuffed chilies.

Ingredients

*8 fresh Anaheim chilies
*1 lb. Chihuahua cheese, cut to fit inside chilies
*1/2 C. all-purpose flour
*2 Tbs. olive oil
*1/2 C. onion, chopped
*1 clove garlic, minced
*one 15-oz. can tomato puree
*1 Tbs. chopped fresh oregano leaves
*salt and pepper, to tastes
*vegetable oil for frying
*3 lg. eggs, separated

Directions

Place chilies on a baking sheet under the broiler and broil, turning them over once, until the skins are blackened.  Place chilies in a plastic bag, close, and let them steam for 5 minutes.  Remove skins under cold, running water.  Keeping stems intact, slit each chile 3/4 down the length of one side.  Carefully spoon out the interior ribs and seeds.  Stuff each chile with a piece of cheese and roll in flour.  Set aside.  Heat olive oil in a saucepan over medium-high heat.  Saute onion and garlic until golden.  Stir in tomato puree and oregano, season to taste, and set aside.  Pour vegetable oil to a depth of 1 1/2 inches in a deep and wide frying pan and heat to 425 degrees.  Beat egg whites in a large bowl until stiff.  Beat yolks until blended, then fold whites and yolks together.  Working in batches, dip each stuffed chile in the egg batter, then fry in the hot oil for 2-3 minutes or until lightly browned.  Remove from heat and drain on paper towels.  Serve topped with tomato sauce.

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