by Jennifer Burns, Gossner Foods
- 2 tablespoon olive oil
- 4 poblano chiles
- 1/2 pound Gossner Monterey Jack or Pepper Jack cheese
- 2 eggs, lightly beaten
- 1/3 cup flour
- 1/2 cup canola oil
- 4 flour tortillas
- 2 cups cooked rice
- 1 can or jar salsa verde
- Salt and Pepper, to taste
Preheat oven to 400 degrees.
Coat the chilies with the olive oil, salt and pepper. Roast them for 15 minutes. Let cool. Make a slit down the middle of the chilies. Stuff them with the cheese. Dip each chile in the eggs, then roll in flour. Repeat. Bring the canola oil up to a high heat. Fry battered chiles ’til golden brown. Drain on paper towels. Place some of the rice in each flour tortilla, top with one of the chilies. Fold like a burrito. Serve with the salsa verde.
