Recipe: Chili Rellenos

Title: Chili Rellenos
Categories: Main dish
Yield: 4 servings

4 oz each green chilies 1/4 c lour
1 lb jack cheese, cubed 1 ds sea salt
4 ea egg whites 1/2 c oil (approx.)
4 ea egg yolks

Prepare fresh chilies by baking at 475 degrees for 8-10 minutes. Skins
blacken slightly. Remove from oven and wrap in damp towel. Cut chilies
in half, remove seeds. If you are using canned chilies, they only need to
be drained and their seeds discarded.
Carefully wrap each chili around a cheese cube enclosing the cheese
completely. Skewer with toothpicks.
For the batter, first beat egg whites until firm peaks form. Next beat
egg yolks 2-3 minutes. Add flour and salt to yolks with rubber spatula.
Fold in egg whites.
Heat oil in frying pan, oil should be 2-3 inches deep. Dip chilies in
batter. Cook until they puff and turn golden brown. Drain on paper
towels and serve. Serves 4.



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