Ingredients

For the Coating:

1/2 cup all-purpose flour

1/2 cup rice flour or cornstarch

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

For the Stuffed Chiles:

6-8 large green chiles (such as Anaheim or Hatch)

1 cup Oaxacan melting cheese (or mozzarella, muenster)

1/2 cup cheddar cheese

For the Egg Wash:

2 large eggs

2 tablespoons water

For Frying:

Vegetable oil (enough for frying)

Instructions

Prepare the Coating:

In a bowl, combine the all-purpose flour, rice flour (or cornstarch), garlic powder, onion powder, salt, and black pepper. Mix well and set aside.

Stuff the Chiles:

Carefully cut a slit down the side of each green chile, leaving the stem intact if possible.

Remove any seeds and membranes.

Stuff each chile with a mixture of Oaxacan melting cheese and cheddar cheese. Ensure the chiles are well filled but not overstuffed.

Prepare the Egg Wash:

In a small bowl, whisk together the eggs and water until well combined.

Bread the Chiles:

First, dredge each stuffed chile in the flour mixture, coating it evenly.

Next, dip the coated chile into the egg wash, ensuring it is fully coated.

Return the chile to the flour mixture for a second coating, pressing lightly to ensure the coating sticks.

Fry the Chiles:

Heat a generous amount of vegetable oil in a large skillet over medium heat.

Once the oil is hot (test by dropping a small bit of flour mixture into the oil; it should sizzle), add the coated chiles.

Fry each chile for 2-3 minutes per side, or until golden brown and crispy.

Remove from the skillet and place on paper towels to drain excess oil.

Serve:

Serve the crunchy chicken fried green chiles hot, either as an appetizer, side dish, or a tasty addition to a main meal.

Notes:

Choosing Chiles: Select large green chiles such as Anaheim or Hatch for best results. These varieties are mild to medium in heat and have a good size for stuffing.

Cheese Options: Oaxacan melting cheese provides a great texture and flavor, but you can substitute with mozzarella or muenster if needed. Cheddar adds a nice sharpness to the stuffing.

Coating Consistency: The combination of all-purpose flour and rice flour (or cornstarch) creates a crispy coating. Adjust the amount of flour mixture if making a larger batch.

Egg Wash Tips: Ensure the egg wash is well combined to help the flour mixture adhere properly. You can add a pinch of salt to the egg wash for extra flavor.

Frying Oil: Use enough vegetable oil to cover the bottom of the skillet to ensure even frying. The oil should be hot enough to sizzle when the flour mixture is added.

Searing Technique: Fry the chiles in batches to avoid overcrowding the pan, which can lead to steaming rather than crisping. Ensure the oil temperature is maintained.

Draining Excess Oil: Place fried chiles on paper towels to drain excess oil and maintain crispiness.

Serving Suggestions: These chiles are delicious served hot on their own, or they can be paired with dipping sauces or used as a filling for tacos or sandwiches.

Storage: If you have leftovers, store them in an airtight container. Reheat in an oven to retain crispiness, rather than in a microwave.

Customizations: Feel free to adjust the seasoning in the flour mixture according to your taste preferences, or experiment with different types of cheese and chiles.