Classic Chili Rellenos With Anaheim Peppers

Ingredients

• 4 large green anaheim chilies, roasted and peeled, leave stems on
• cheddar cheese, cut into sticks (or Monterey Jack)
• 3 eggs, separated
• 1 tablespoon water
• 3 tablespoons flour
• 1/4 teaspoon salt
• salsa (optional)

Directions

1. 1

   To roast chilies:.

2. 2

   Place chile peppers on an aluminum foil-lined baking sheet.

3. 3

   Broil 5 inches from the heat (with electric oven door partially open) 5 minutes on each side or until chile peppers are blistered.

4. 4

   Place chile peppers in a heavy-duty zip-top plastic bag; seal.

5. 5

   Let stand 10 minutes to loosen skins.

6. 6

   Peel peppers, leaving stems attached.

7. 7

   Make a slit in the side of each chile, remove seeds, and stuff with cheese sticks.

8. 8

   Dredge chiles with flour. Beat egg whites until they become stiff and peaks form. Beat yolks with water, 3 tablespoons flour and salt until thick and creamy. Fold the yolks into the whites and dip the chiles in the mixture.

9. 9

   Fry in 2-3 inches of oil until they become golden brown.(I usually use about an inch and turn them over).

10. 10

    Serve with your favorite salsa, refried beans and yellow rice for a great south of the border meal!