Title: Deep-Fried Chilies Stuffed with Cream Cheese
Categories: Mexican Peppers
Yield: 12 Chilies

2	c	Corn oil or other vegetable
		Oil
12		Fresh jalapeno or yellow
		Wax chili peppers
1	c	Water
1/2	c	Distilled white vinegar
1/2	ts	Salt
3	oz	Cream cheese
1/3	c	All-purpose flour
1		Egg; lightly beaten
1/2	c	Freshly grated Parmesan
		Cheese
		Red picante salsa or
		Red molcajete salsa

The day before serving, place the oil in a small frying pan over high heat and heat until very hot. Add the chilies, a few at a time, and fry until well-blistered, about 3 seconds on each side. Using a slotted spoon transfer the chilies to a large bowl filled with cold water. Remove the pan from the heat and let the oil cool, then reserve in a covered container for cooking the stuffed chilies the next day. With the chilies still in the water, peel off the skins with your fingers, or use a knife if necessary. Then make a lengthwise slit in each one and remove the seeds and ribs; leave stem intact. Discard the water.

In a bowl stir together the 1 cup water, vinegar and salt. Add the chilies, cover and let soak at room temperature for 24 hours to reduce the piquancy.

Drain the chilies, rinse under cold water and drain again; pat dry. Carefully stuff each chili with an equal amount of the cream cheese. Place the flour, egg and Parmesan cheese in separate shallow bowls. Dip the stuffed chilies, one at a time, first in the flour, than in the beaten egg and finally in the cheese, coating completely each time.

Pour the reserved oil into a small frying pan over medium heat. When the oil is hot, add the chilies, a few at a time, and fry until lightly golden, about 2 minutes on each side. Using a slotted spoon, transfer to paper towels to drain. Serve warm with salsa on the side.

Source: Williams-Sonoma Kitchen Library; Mexican From: Janie Bourke Date: 09-25-94

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