Chili Rellenos

Stuffed Chilies with melted Cheese and a crusty shell ready to eat quickly and easily.Add refried beans, flour tortillas and your favorite Salsa and you have a perfect Mexican Restaurant night out.I have used this recipe for almost 40 years and still love it .

• Ready In: 35 mins
• Serves: 4
• Yields: 8 pieces

Ingredients

• 20  ounces whole green chilies, 2 small cans
• 1⁄2 lb monterey jack cheese, Pepper Jack for more heat.Sliced to fit in chilies
• 1  cup flour
• 3  eggs, seperated.yolks from whites
• 3  tablespoons flour
•  oil, I use peanut oil (for frying)

Directions

1. Drain chilies,Gently open and insert a slice of cheese.Dredge in flour and set aside on a plate.I salt and pepper the flour.
2. Beat egg whites to a stiff peak stage.Set aside.
3. Seperately mix egg yolks with 3 TBS flour.It will be thick.
4. Take a spoon of whites and gently fold into yolks.continue folding whites into yolks til they are combined.
5. Heat oil to about 350.
6. Dip chilies in batter and then put into hot oil.Fry on each side til golden brown.About 2 minute on each side.
7. Serve with salsa on top some refried beans and some warmed tortillas.