Chile Rellenos
6-12+ Large chiles
several traditional varieties to choose from, the most commonly available is the Pablano. In a pinch you can use a Hatch (popular in New Mexico), Anaheim or even Green Bell Pepper.
6-12+ Eggs
one egg for each chile works out perfectly.
Cheese
enough sliced or shredded to fill the chiles.
a good soft melting cheese is a must, a few good Mexican varieties are usually found in most large grocers.
Meat (optional)
shredded beef/chicken or crumbled sausage.
2 cups Flour
Roast chiles over high heat/direct flame to char and loosen skin.
Place in plastic bag to help steam the skin loose and make them easier to peel.
Peel, then you can make a slit in the side and either de-seed them or not.
Wash, dry and then you can fill with cheese (meat is an option).
Dust stuffed chiles in flour and set aside.
I use toothpicks to hold the chiles closed.
Separate whites from yolks, whip whites till stiff, then whisk yolks into whites.
Heat oil in skillet or fryer, in a skillet you need enough oil to cover at least half the chile.
Dip chile in egg batter, cover completely, fry till golden brown.
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