Chili Rellenos

Directions

1Drain and slit each chili lengthwise, just enough to remove seeds if desired. Cut cheese into strips 1/2" thick and long enough to fit into chilies. Stuff each chili with a piece of cheese. Dredge stuffed chilies in seasoned flour. Set aside.

2Beat egg whites until stiff peaks form. Beat egg yolks until creamy. Fold yolks into whites adding 3 tablespoons of flour as you fold. Dip each stuffed chili into this batter and set on a small dish. Slide coated chili from dish into deep hot oil to fry (about 400 degrees). Fry until golden brown, about 2 minutes, turning once gently.

3Drain rellenos on paper towels.