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1 box (two 6-oz. bags) Mrs. Cubbison's Seasoned Dressing and broth as directed 1 cup of prepared salsa 1/4 cup onion, chopped 1 cup shredded Monterey Jack cheese 4 egg white, beaten 1/2 cup flour 12 Anaheim chilies (for stuffing) 1 1/2 cup oil 1 tablespoon butter Prepare stuffing according to directions. Add salsa, onions, and 1/2-cup cheese, then mix well. Rub butter on chilies and roast over flame until covered with black spots. Peel off the skin on roasted chilies and remove the seeds. Stuff chilies with 1/2 or 1/3 cup of stuffing depending on the chilies' size. Place flour in a bowl. Dip each chili in flour then in eggs. Fry in oil until golden. Top with cheese. Serve while hot. Makes 5 to 6 servings. |