1. Place the chiles directly on the burner of a gas stove until mostly blackened on each side. 2. Put the cooked chiles in a plastic vegetable grocery bag for 30 minutes. Toss them around a bit so that the bag doesn't get a hole in it from the heat. 3. Peel the blackened skin from the chiles with your fingers. It's not important to get every bit of skin off. 4. Slice each chili on one side from stem to bottom. 5. Remove most of the seeds and membranes. (If you like them really hot, omit this step). 6. Cut the cheese into 1/2 wide slices and as long as the chiles. 7. Stuff the cheese into each chile. 8. Roll in flour. 9. Beat the egg whites until stiff and gently fold in the yolks. (If doubling the recipe make two batches of stiffened egg as the eggs will fall quickly). 10. Drop chiles into egg batter and fluff it around them. 11. Slide them into1 1/2" deep hot oil, one or two at a time until golden brown and turn to brown the other side. 12. Drain on paper towels. 13. Serve immediately or bake in oven for 350 degree oven for 15 minutes. If you have a convection oven, use it the feature as it makes them really crispy on the outside. 14. Sauce: Combine all ingedients in a saucepan and let simmer until the rellenos are done. Serve on the side or cover the rellenos with it at serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
