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1
Heat the oven to 350 degrees.
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2
Wash and dry the chiles.
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3
Place them in a baking pan and drizzle them with a little oil.
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4
Roast them 20 min, turning them over after 10 min.
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5
Remove them from the oven and let them cold completely.
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6
Carefully remove the peel from each chile, leaving the stem ends intact.
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7
Cut the cheese into 8 pcs the size of the chiles.
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8
Gently cut a small slit at the top of each chile and carefully cut off the seed cluster.
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9
Place a piece of cheese inside each.
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10
Place 1/4 c. of flour on a dinner plate.
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11
Dredge each side of each chile till completely covered, adding more flour to the plate as needed.
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12
Beat the egg whites till stiff.
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13
Add in 1 1/2 Tbsp.
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14
of flour to the whites and beat.
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15
Add in the yolks all at once and blend till well mixed.
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16
Heat 2 c. of oil in a heavy skillet till very warm.
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17
Submerge the chiles in the egg batter, holding them by the stems, 1 at a time.
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18
When they're completely coated, place 2 to 3 chiles at a time into the warm oil; don't crowd them.
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19
When golden on the bottom, 3 to 4 min, turn the chiles over and cook the other side till golden.
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20
Drain them on paper towels.
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21
Serve the rellenos plain or possibly with a sauce.
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22
This recipe yields 8 servings.
