Chiles Rellanos
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Instructions
Broil or roast until skins blister, wrap in tea towel for 10 minutes to sweat the skins loose. Remove skins and open pepper on one side. Remove seeds but do not remove stems. Fill center with strips of cheese. Mix flour, salt and roll peppers in the mixture; set aside. Beat egg whites until stiff, add 2 teaspoons of flour mixture to 3 unbeaten egg yolks and fold into whites gently. Hold by stem and dip into egg batter. Fry in vegetable oil until golden brown.
