Chiles Rellenos

1. 1

   Char peppers over a gas flame or under broiler, turning to blacken all over. Place in a deep bowl, cover with a plate and allow to cool completely before removing from bowl, about 15 to 20 minutes. Rub off charred skin - do not rinse - this would remove all of the flavor developed. Cut a slit lengthwise, stopping about 1/2-inch from the tip.

2. 2

   Remove seeds and veins.

3. 3

   Preparation:Stuff each chile with shredded cheese. Use toothpicks to skewer sides or the filling will fall out. Dredge chiles in flour, seasoned with salt and pepper. Separate eggs. Beat whites until foamy, add salt and beat until stiff. Beat yolks, then fold into whites.

4. 4

   Working quickly, dip chiles in eggs to coat. Fry chiles in 1 inch of hot corn or peanut oil in large skillet, turning to brown evenly. Drain on paper towels. Serve with tomato sauce.

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