Recipe - Chilies Rellenos With Cheese

MARY WILSON BWVB02B
6 Poblano chilies
1 cup Monterey Jack cheese; cubed
One half cup Flour
3 Eggs
1 tablespoon Water
One fourth teaspoon Salt
2 cup Lard or vegetable oil for
frying (more if neeed)

Toast chilies on hot griddle on all sides until skins begins to blister.
Place in plastic bag, seal bag, and allow chilies to steam for 20 minutes.
Peel chilies, and discard skins. Slit chilies lengthwise One fourth inch from
stem to One fourth inch from tip. Remove seeds and piths; leave stem intact.
Place equal amounts of cheese in chilies. Roll stuffed chilies in flour.
Set aside.
Separate eggs; beat whites until stiff. Beat yolks with water and salt;
fold into whites
Heat lard or oil in skillet over medium heat. Dip chilies into egg
mixture. Fry until light golden brown. Drain.
From "Homestyle Mexican Cooking," by Ida Romo.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini