Chiles Stuffed With Cheese

Ingredients

• 1/2 cup Bread, wet
• 1/2 cup Tomatoes, chopped
• 1/2 cup Queso Mexicano (Mexican cheese)
• 1 tablespoon Onion, chopped
• 1/2 clove Garlic, minced
• 1 tablespoon Parsley, chopped
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Pepper (Quantity estimated (not specified in original recipe))
• 1/4 cup Sliced olives
• 1/4 cup Mushrooms or raisins, chopped
• 1 tablespoon Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
• 4 medium Chiles (Quantity estimated (not specified in original recipe))
• 1 large Egg (Quantity estimated (not specified in original recipe))
• 2 tablespoons All-purpose flour (Quantity estimated (not specified in original recipe))
• 2 cups Oil (for frying) (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a bowl, combine the wet bread, chopped tomatoes, Queso Mexicano, chopped onion, minced garlic, chopped parsley, salt, pepper, sliced olives, and chopped mushrooms or raisins. Mix well to combine.
2. 2If using mushrooms or raisins, heat the butter (or vegetable shortening) in a skillet over medium heat. Add the chopped mushrooms or raisins and cook until tender, about 5 minutes. Remove from heat and let cool.
3. 3Carefully stuff the chiles with the bread and cheese mixture. Be gentle to avoid tearing the chiles.
4. 4In a shallow dish, whisk the egg. Place the flour in another shallow dish.
5. 5Heat the oil in a deep fryer or large skillet to 350°F (175°C). Dip each stuffed chile in the flour, then in the egg batter, ensuring it's fully coated. Carefully place the coated chiles in the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy. Alternatively, saute in butter until golden brown.
6. 6Serve the chiles hot, with or without your favorite sauce.