INGREDIENTS

6 Poblano Chiles  
4 oz. Smoked Gouda , diced 
4 oz. Jack Cheese , diced 
4 oz. Smoked Chicken , diced 
3  Egg Whites  
8 Mission® 6" White Corn Tortillas (10630)  
 Pico de Gallo  
 Sour Cream  
 Flour  
 Vegetable Oil  

DIRECTIONS

1.) Blacken chiles over an open flame until blistered. Place in a plastic bag to steam for 10 minutes. Remove the skins from the chiles and cut a 1” slit, lengthwise, through one side of the chili and remove the seeds.

2.) Combine the cheeses and the chicken and set aside.

3.) Place Mission® tortillas into a food processor and grind until a fine crumb is formed. Beat egg whites until stiff, then fold in the tortilla crumbs.

4.) Being careful not to tear them, place 2 tablespoons of the cheese/chicken filling into each of the chiles. Heat oil in a sauté pan, using enough to cover the pan to a depth of about 1/4”.

5.) Dust the filled chiles in flour, then dip in the tortilla/egg white mixture making sure they are well coated. Sauté all sides of the chile until golden brown.

6.) Serve garnished with pico de gallo and sour cream.

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