- 4 Large Big Jim Green Chiles, Poblano Chiles, or Anaheim Chiles
- 1 lb. boneless fillet fish (i.e. shark, halibut, trout, tilapia, salmon, etc.)
- 1/4 cup light cream
- 2 tablespoons light mayonnaise
- 2 Tomatoes, diced into small cubes
- 2 Hot New Mexico Green Chiles, chopped finely
- 7 Eggs
- 1 cup Flour
- 4 cups Tomato Soup or New Mexico Red Chile
- * Salt
- * pepper
- * Oil for frying
Season the fish fillets and broil on the grill, allow to cool and then shred finely.
Mix the cream, mayonnaise, fish, diced tomatoes and chile.
Stuff mixture into the Chiles, use toothpicks to secure mixture into chiles if necessary
Dip the Stuffed chile into flour, then in egg batter (For a simple batter, whip 5-7 egg whites until stiff peaks form. Beat the egg yolks in a separate bowl with a pinch or two of salt. Slowly fold the yolks into the batter without breaking down the whites. It’s okay if the yolks look kind of streaked through the batter. Do not stir them in, or the whites will break down and the batter will become soupy.) and then into the flour again.
Heat oil in a frying pan and fry the chiles till golden brown on medium-high heat, drain excess oil on paper towels.
Heat the tomato soup, season and add a little at the bottom of a bowl, then add the stuffed chiles.