Title: Chili Rellenos
Categories: Main
Yield: 4 Servings
| 4 | oz | Each green chilies |
| 1 | lb | Jack cheese, cubed |
| 4 | | Egg whites |
| 4 | | Egg yolks |
| 1/4 | c | Lour |
| 1 | ds | Sea salt |
| 1/2 | c | Oil (approx.) |
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.