Recipe adapted by Steve Schroeder
©2012 Steve Schroeder
Serves 4 -6
Serving size: 2 stuffed Chile pepper
8 ounces cream cheese
1/4 cup fresh mushrooms, sliced
2 tablespoon carrot, minced
¼ cup tablespoon onion, minced
8-12 green chile peppers (deseeded jalapeño for heat or small poblano, Anaheim or small red/yellow/orange bell peppers)
½ fresh squeezed lime juice
¼ cup fresh cilantro
2 egg white
2 tbsp all-purpose flour
In a bowl, combine cream cheese with mushrooms, carrot and onion, lime juice and cilantro to make stuffing. Set aside in refrigerator until chili peppers are prepared.
Heat a frying pan on medium heat. Place peppers in pan and roast, turning several times, until skin bubbles. Remove pan from heat. When peppers are cool enough to handle, place in a plastic freezer bag for 10 minutes. Remove from bag and peel the skin off.
Cut chili peppers open lengthwise and gently spoon the cream cheese stuffing inside each pepper.
In a separate bowl, beat egg white and flour until stiff. Dip and coat each stuffed chili pepper with egg/flour mixture.
Place canola oil in a saucepan, enough to fill pan approximately one inch. Heat on medium-high heat.
Carefully place chili peppers in the hot oil and fry until golden brown, turning once. Remove and set on paper towel to drain excess oil. Serve hot.
1 tsp Lime juice
1/4 cup Olive oil mayonnaise
1tsp Sriracha sauce
Bacon wrapped peppers
4 large jalapeño/anaheim peppers,
hollow it out, fill with cream cheese, wrap each with bacon.
Bake @ 400 degrees for 20-25 minutes. Enjoy!!!!!!
Check with your doctor, dietician or nutritionist for serving sizes and ingredients that are best for you. Each individual diet may vary.