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CHILES RELLENOS

Complete this meatless dinner by adding beans, rice, and a salad to this cheese and chile dish. Serves 2-4





List of Ingredients



• 8 ounce Whole green (mild) chiles,canned
  
• 1/4 pound Sharp cheddar cheese
  
• 1/4 pound Monterey Jack cheese
  
• 3 Eggs, separated
  
• Flour
  
• Oil for frying
  
• Salasa
  






Instructions



1. Make a slit down one side of the chiles. Gently remove any seeds.
   
2. Cut the cheese into strips that will fit inside the chiles. Fill the chiles with a strip of each type of cheese.
   
3. Close the chile, gently roll in flour and set aside. In a heavy skillet, heat 1/2 inch of oil to 375º.
   
4. Beat the egg whites until foamy.
   
5. In a separate bowl, blend the yolks with 1 Tablespoon of water and 3 tablespoons of flour. Fold this mixture into the egg whites.
   
6. Carefully dip each chile into the batter. Gently place them in the hot oil. Cook about 2 minutes on each side. Drain briefly on paper towels. Repeat for all chiles. Serve warm, topped with room-temperature salsa.