Chiles Relleños

Makes 3-6 servings

Ingredients:

6 Anaheim chiles, roasted and peeled
1/2 pound Monterey Jack cheese, thinly sliced
1 tablespoon flour
salt to taste
6 eggs, separated
1/2 cup flour, or enough to coat stuffed chiles
1 cup corn oil

Preparation:

Roast the chiles on a grill, over a gas flame or in an oven until the
skin is black and blistered. Immediately place them into a plastic bag
and let them steam. This facilitates the easy removal of the skins.

Once all the chiles are peeled cut a slit almost the full length of
each. Remove the seeds and replace with a slice of cheese. You can set
these aside, for a few minutes or a few hours if you put them in the
refrigerator.

Whip the egg whites at high speed with an electric mixer, until stiff
peaks have formed Beat the egg yolks with one tablespoon flour and
salt. Mix the yolks into egg whites and stir until you have a thick
paste.

Roll the chiles in 1/2 cup flour and dip each one in the egg batter.
Coat evenly. Heat the oil in a skillet until a drop of water sizzles
when dropped into the pan. Fry on both sides until golden brown. Place
on paper towels to drain.

Meanwhile, heat your favorite salsa in a medium saucepan. Place one or
two relleños on each plate and pour salsa over them. Serve
immediately.