Name: Mexican chilli boats
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 2.00 pepper Mexiacn sweet variety; hake frozen fillets; 50.00 ml stock chicken; 50.00 g cheddar cheese finely grated; 5.00 ml fish spice; 1.00 ml salt; 1.00 ml freshly ground black pepper; 1.00 onion small, chopped; 1.00 green pepper chopped; 15.00 ml margarine; 2.00 tomatoes peeled and diced; cayenne pepper pinch; 5.00 ml sugar; 2.00 ml garlic flakes; 15.00 ml tomato paste; 2.00 eggs seperated; salt pinch; oil for deep frying

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Ingredients (18)

2.00

pepper — Mexiacn sweet variety

STUFFING

	hake — frozen fillets
50.00 ml	stock — chicken
50.00 g	cheddar cheese — finely grated
5.00 ml	fish spice
1.00 ml	salt
1.00 ml	freshly ground black pepper

SAUCE

1.00	onion — small, chopped
1.00	green pepper — chopped
15.00 ml	margarine
2.00	tomatoes — peeled and diced
	cayenne pepper — pinch
5.00 ml	sugar
2.00 ml	garlic — flakes
15.00 ml	tomato paste

TOPPING

2.00	eggs — seperated
	salt — pinch
	oil — for deep frying

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Method:

Halve the Mexican peppers (or green peppers) lengthwise and remove the seeds, but reserve the stems. Poach the hake fillet in the chicken stock until cooked. Drain and flake with a fork. Add the Cheddar cheese and seasonings. Mix and pack firmly into the pepper halves. Meanwhile, prepare the sauce. Sauté the onion and green pepper in the melted margarine until soft. Add the diced tomato and sauté for about one minute. Add all the seasonings as well as the tomato paste and simmer until the mixture forms a purée. Just before serving, beat the egg whites until they hold soft peaks. Beat the egg yolks until pale and season with a pinch of salt. Fold the egg white into the egg yolk mixture. Spoon a thick layer of this egg mixture on top of each stuffed pepper half and carefully deep-fry until golden brown. Drain on kitchen towelling and serve immediately with the sauce.
Serves 4.