Chilies Rellenos

1. 1

   Drain and rinse the chilies, and cut a slit down the side of each; gently remove seeds& pith inside.

2. 2

   Stuff each chili with a 1/2-inch square piece of cheese 1-inch shorter than the chili; slightly overlap the cut edges of the chili to hold cheese inside.

3. 3

   Roll each chili in flour in a shallow pan to coat all over, gently shaking off excess.

4. 4

   Beat the egg whites into soft peaks.

5. 5

   Separately beat the yolks with 1 Tbs water plus the flour and salt until thick& creamy.

6. 6

   Fold the beaten whites into the yolk mixture.

7. 7

   Heat about 1 1/2 inch of oil in a large skillet over medium heat.

8. 8

   Dip the stuffed chilies into the fluffy batter, place them in a saucer, and slide them into the hot oil.

9. 9

   When the bottoms are golden brown, gently turn, using a spatula and a fork, and cook other side, 3-4 minutes per side.

10. 10

    The coating will be fluffy.

11. 11

    Drain on paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.