Hatch Peppers!!

WARNING - This recipe isnt for those who dont like deep fat fried food : )

Once a year, HEB bring in Hatch Chili Peppers. They have a huge roaster and the entire parking lots smells so good. They may still be there the first weekend in Sept but it all depends on their supply. If you arent familiar with Hatch Peppers, check out this link:

http://www.specialtyproduce.com/index.php?item=99

We generally buy a carton of roasted peppers and freeze them to have throughout the year. We use them diced for soups and seasonings but our favorite use for them is chili rellanos.

I like this recipe but we use fresh instead of canned peppers.

http://www.cooks.com/rec/view/0,1716,148186-253207,00.html

First step is to remove all the black skin from the peppers. This is easiest to do under running water. After removing skin, you need to remove all the seeds.



The easiest way to stuff cheese in them is to have it cut in links like these.


After stuffing with cheese, roll in a flour, salt and pepper mixture and set aside.

This is a tray I made up to freeze. Once frozen, we put them in a baggie and pull them out as we need them throughout the year.

Here they are ready for the freezer. This year I have 4 gallon sized bags - yum yum!!



This batter is the best. You beat all the egg whites together and then add the yokes a little flour. It is almost like dipping your peppers in a meringue.



Throw them in the fryer and cook until golden brown.

Then the best part - eat eat eat!!