Stuffed Chilies Pepper, Mexican Style Recipe

  • Servings: 4
  • Difficulty: Medium


  • 3 eggs, separated
  • 3/4 cup milk
  • 3/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1 tbs butter
  • 1/2 cup chopped onion
  • 2 cans (7 oz. each) whole green chilies, drained
  • 8 slices (1 oz. each) Monterey Jack cheese, cut into halves


  1. Preheat oven to 350 °F. Grease a 13 x 9-inch baking dish.
  2. Combine egg yolks, milk, flour and salt in blender until smooth. Pour into bowl and apart.
  3. Melt butter in small skillet over medium heat. Add onion; cook and stir until tender.
  4. Pat chilies dry with paper towels. Slit each chili lengthwise and carefully remove seeds. Place 2 cheese halves and 1 tbs onion in each chili; reshape chilies to cover cheese. Place in single layer in baking dish.
  5. In small clean bowl, beat egg whites until soft peaks form; fold into yolk mixture. Pour over chilies.
  6. Bake 20 to 25 minutes or until topping is puffed and knife inserted in center comes out clean. Broil 4 inches below heat for 30 seconds or until topping is golden brown.


Categories: Main dishes

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