Chiles Rellenos - Tucson's El Charro

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 8 fresh green chilies (stems intact, roasted and peeled)
• 1 lb cheddar cheese or 1 lb monterey jack cheese, shredded
• 3 eggs
• 3 tablespoons flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup oil
• 2 cups shredded cheddar cheese (or all mixed) or 2 cups provolone cheese (or all mixed) or 2 cups monterey jack cheese (or all mixed)

Recipe

• 1 stuff each chile with cheese, and set aside.
• 2 separate eggs and beat the whites until stiff. beat yolks and fold into whites, along with flour, salt and pepper.
• 3 meanwhile, heat oil in a large skillet. dip stuffed chiles, one at a time, into egg batter, then remove with a large spoon. carefully lower coated chiles into hot oil, 3 or 4 at a time. fry until golden brown on both sides. the chiles may be made ahead to this point.
• 4 to serve immediately, arrange on platter or individual plates and pour warm taco sauce over each chile. garnish with more cheese and run under broiler to melt cheese, if desired.
• 5 may be made in advance up to the point of topping with cheese, and reheated in a 400-degree oven about 10 minutes.