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Deep-Fried Stuffed Chiles

Source of Recipe

From "Williams-Sonoma: Cooking at Home"


Recipe Introduction

"Stuffed with cream cheese, dredged in flour, egg, and Parmesan, and lightly fried, these chiles are a delectable treat. Although jalapeño and wax chiles are normally quite fiery, these are soaked for 24 hours to temper their heat without diminishing their flavor."

List of Ingredients

◦  2 cups corn or other vegetable oil
◦  12 jalapeño chiles
◦  ½ cup distilled white vinegar
◦  Salt
◦  3 ounces cream cheese
◦  ⅓ cup all-purpose flour
◦  1 egg, lightly beaten
◦  ½ cup (2 ounces) grated Parmesan cheese
◦  Fresh Tomato Salsa (recipe follows)


Recipe

Two days before serving, heat the oil in a small frying pan over high heat until very hot. Have ready a large bowl filled with cold water. Add the chiles, a few at a time, to the hot oil and fry until well blistered, about 3 seconds on each side. Using a slotted spoon, transfer the chiles to the water. Let the cooking oil cool, then reserve in a covered container overnight.

With the chiles still in the water, peel off the skins, using a knife if necessary. Make a lengthwise slit in each chile. Carefully remove and discard the seeds and ribs, leaving the stem intact. Discard the water.

In a bowl, stir together 1 cup water, the vinegar, and ½ teaspoon salt. Add the chiles, cover, and let soak at room temperature for about 24 hours.

The next day, drain the chiles, rinse under cold running water, and pat dry. Carefully stuff each chile with an equal amount of the cream cheese. Place the flour, egg, and Parmesan cheese in separate small, shallow bowls. Dip each stuffed chile in the flour, then in the egg, and finally in the Parmesan, coating evenly each time.

In a small frying pan over medium heat, warm the reserved oil. When the oil is hot, add the chiles, a few at a time, and fry until lightly golden, about 2 minutes on each side. Using a slotted spoon or tongs, transfer to paper towels to drain.

Serve warm with salsa on the side.


Makes 12 stuffed chiles; 4 servings


Fresh Tomato Salsa:

◦  3 tomatoes
◦  ½ red onion
◦  2 to 4 serrano chiles, seeded and finely chopped
◦  1 Tbsp finely chopped fresh cilantro
◦  2 tsp fresh lime juice
◦  Salt

Finely chop the tomatoes and onion into equal pieces. Seed and mince the chiles.

In a large bowl, stir together the tomatoes, onion, chiles, cilantro, lime juice, and 2 teaspoons salt. Let the salsa stand for 1 hour to blend the flavors.

Serve the salsa right away or cover and store in the refrigerator for up to 3 days.


Makes about 1½ cups