Serves: 5
Total Calories: 197
Yield: 24
Slit each pepper, remove the seeds with a small spoon or knife, and stuff the peppers with slices of cheese. If necessary, insert a toothpick to hold the peppers together. Dip each chile in the flour, then the egg, then the flour again. Fry in 350° oil until golden brown. Drain and serve. Heat scale 8.
Variations: Stuff the chiles with chorizo, or ground meat with cheese.
This New Mexico Cherry Bombs recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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