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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Mild fruity dried chile — red enchilada sauce, carne adovada
Pure ancho powder — mole, enchilada sauce, dry rubs, chili
Tiny blazing-hot dried chili — crush over fruit, soups, salads
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Mild fruity dried chile — red enchilada sauce, carne adovada
Pure ancho powder — mole, enchilada sauce, dry rubs, chili
Tiny blazing-hot dried chili — crush over fruit, soups, salads
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Slit the chiles lengthwise and remove the seeds. Stuff with the cheese, using toothpicks to hold the chiles closed. In a large bowl, beat the egg whites with an electric mixer until soft peaks form. Add the flour, baking soda, salt, and the yolks and mix until well blended. Heat the oil to 350 degrees F in a large deep skillet over medium heat. Working in batches, dip the stuffed chiles into the batter and fry, turning once, until golden brown, about 3 minutes per side. Drain on paper towels. Serve with Hatch salsa ranchera. Recipe from Melissas Hatch Chile Cookbook.