Classic Chili Rellenos With Anaheim Peppers

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 to roast chilies:.
• 2 place chile peppers on an aluminum foil-lined baking sheet.
• 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 place chile peppers in a heavy-duty zip-top plastic bag; seal.
• 5 let stand 10 minutes to loosen skins.
• 6 peel peppers, leaving stems attached.
• 7 make a slit in the side of each chile, remove seeds, and stuff with cheese sticks.
• 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 fry in 2-3 inches of oil until they become golden brown.(i usually use about an inch and turn them over).
• 10 serve with your favorite salsa, refried beans and yellow rice for a great south of the border meal!