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Entree
Mexican
2 servings
30 minutes
20 minutes
2 Pasilla Peppers
2 teaspoons vegetable oil
2 organic carrots, peeled and diced
1/2 organic yellow onion, diced
2 cloves organic garlic, minced
4 soy slices (Jalapeno Jack) diced
2 eggs, beaten
All-purpose flour
Oil for frying
Roast, peel and remove seeds from the Pasilla Peppers. Sauté onions, carrots and garlic in oil for 5 minutes or until vegetables are soft. Add the Italian herbs. Allow mixture to cool.
Mix cheese and vegetables together. Stuff chiles with mixture and secure with toothpicks. Dip chiles in flour then egg mixture then flour. Heat oil for frying in a large frying pan. Fry chiles on all sides until golden brown in color.
Drain on paper towels.
Serve immediately.
