Chiles Rellenos from Ms. Sharon Miller

You will need:

Chile Poblano

Raw eggs (separated)

2:3 ration chile: eggs

1/2 pound Monterey Jack cheese, thinly sliced

1/2 pound of Quaxa cheese, thinly sliced

1/4 cup flour

Salt

1/2 container of canola oil or olive oil

Recipe Instructions:

1. Rince the chiles

2. Preheat your oven to 500

3. Place the chiles in a 9x14 backing dish and place on the top shelf of your oven.

4. Watch and listen closely: When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over.  Be sure and use a potholder so you don't burn your hands.

5. When both sides are faily evenly charred, remove them from the oven.

6. Wrap each chile in a moist paper towel and place in a sealed plastic bag to steam.

7. After a few minutes, check them.  Once the skin comes off easily, peel each chile.

8. Cut a slit almost the full length of each chile.  Make a small T across the top, by the stem.  Pull out fibers and seeds (this is where the heat is) 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.

9. Whip the egg whites at high speed with an electric mixer until stiff peaks form.

10. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.

11. Beat the egg yolks with one tablespoon flour and salt.  Mix the yolks into egg whites and stir until you have a thick paste.

12. Roll the chiles in 1/4 cup flour and dip each one in the egg batter.  Coat evenly.  Fry, seam side down on both sides until golden brown.  Place on paper towels to drain. 

13. Meanwhile, heat the salsa in a medium saucepan (either one or some of each).  Place one or two Rellenos on each plate and pour salsa over them.  Serve them immediately and brace yourself for some major compliments!