Tip for working with Roasted chiles: Please use thin rubber gloves or touch the chiles as little as possible and wash your hands often. Chile oil will create a burning sensation on your hands. I use a fork and spatula to peel off the charred skin. To do this, place a roasted chile on a flat surface. Hold the stem with a fork and scrape the charred skin with the flat head of a spatula. Turn the chile over and repeat. The skin should tug off easily. If you need a little more instruction on roasting and peeling, here’s a useful site.
Beat egg with the sparkling water and salt. Then mix in chickpea flour with whisk or immersion blender.
Heat olive oil in a skillet and saute onion and garlic until translucent (about 3 to 5 minutes). Add meat and salt. Saute until meat is browned and fully cooked. Remove from heat and stir in cheese.
Heat 1/2 to 3/4 inch avocado oil or other neutral-tasting oil like hi-oleic safflower oil in a 12-inch cast iron skillet. Stuff each green chili with about ½ cup of meat and cheese mixture.
For coating in batter:
To better hold the seal, do your best to close the chile with the stuffing inside then coat in the dry flour and roll it in the wet batter until it is completely coated. The process can be a bit messy as you dip the chiles in the wet batter, but the end result is definitely worth it! Don’t worry if some of the stuffing falls out since the batter will ultimately hold it all together.
Once the stuffed chile is rolled in dry chickpea flour, then dipped in batter to completely coat it, place it gently in the hot oil. Cook on medium heat until browned on one side, then turn and brown the other side.
Suggested Meal Plan:
To serve these as a complete meal, each person should receive about one stuffed chile with a fresh sliced tomato. For dessert, each person should receive about a 1/2 cup of strawberries with 2 tablespoons of full fat greek yogurt.