- 6 chile Pasilla
- Queso fresco
- Queso Panela
- 8 large egg white + 1 egg yolk
- Oil to fry
- Flour to coat the chiles
- Green Salsa
- 1/2 pound of tomatillos
- 2 Serrano chilies or more depending on your heat level
- 1 garlic clove
- 1 fresh chili Anaheim
- Table spoon of sour cream
- 1 table spoon of chicken bullion
- Diced onion
Wash the Chiles and make a slit to the side of the Chiles creating a pocket once done turn on your stove and grab a flat pan on medium high heat.
Char the chiles well on all sides. Once charred, add them to a ziplock bag so they can sweat for 20-30 minutes. Sometimes I do this the night before and leave them till the next day.
While the Chiles char add in the salsa ingredients to a small pot and boil for 15 minutes. Once done blend it in your blender.
Once the Chiles are done clean the chiles well from any charred skin. Once cleaned add a tablespoon of flour to your Chiles.
Add in slices of cheese inside the Chiles through the slits. Turn on a pan on medium heat, add oil to the pan because you will be deep frying the Chiles.
While your pan heats up make the egg batter. With a mixer beat the egg whites until they form high peaks. This will take about 2 minutes or so, lastly once you have high peaks add in 1 egg yolk and beat again for 30 seconds.
Once the oil is ready dip in the Chile to the batter and fry it for 1 minute each side. Place them somewhere to release the oil while you make your sauce.
In a separate dish on medium heat add in diced onion, sauté until the onion is translucent this will be about a minute. Add in the blended green sauce and simmer for about 15 minutes. Once done you can add the Chiles to the sauce, serve with rice & beans and enjoy!