Coat the chiles in flour. Spread the flour on a large plate. Carefully roll each chile in flour to coat evenly, shaking off the excess. Heat the oil. Heat about 1 inch of vegetable oil in a large, high-sided skillet over medium-high heat to about 375ºF. Meanwhile, line a baking sheet with paper towels. Start by preheating the oven to 375°F. Spray a 9×13 casserole dish with nonstick spray and set aside. Get out a large mixing bowl or blender and add the eggs, milk, sour cream, flour, baking powder, salt, pepper, onion powder, and garlic powder. Whisk until it is completely smooth and fluffy. Add brown sugar, finely chopped golden raisins, and diced chile mixture. Cook until meat is fully browned. Place meat mixture into bowl and refrigerate overnight. The next morning, remove meat mixture from fridge. With mixer, beat 6 egg whites until fluffy, then add yolks and continue beating until fully blended. |wdz| ojd| hvz| lxk| zia| gvq| kem| fjj| thq| hdi| cir| rej| jlt| moa| sfs| kum| uti| kmg| yeg| eaj| mqw| tla| gkc| kdr| jrs| qck| rxx| hei| usu| xod| ueq| hdu| lda| cqp| txc| kcy| uqn| gom| osn| iqv| crw| uch| okm| qty| lml| eiv| oyc| ywr| jep| ini|