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Title: Chilies Rellenos With Cheese
Yield: 6 Servings

Ingredients

      6    poblano chilies
      1 c  monterey jack cheese; cubed
    1/2 c  flour
      3    eggs
      1 tb water
    1/4 ts salt
      2 c  lard or vegetable oil for 
           -frying (; more if neeed)

Instructions

Toast chilies on hot griddle on all sides until skins begins to
blister. Place in plastic bag, seal bag, and allow chilies to steam
for 20 minutes.
Peel chilies, and discard skins. Slit chilies lengthwise 1/4 inch
from stem to 1/4 inch from tip. Remove seeds and piths; leave stem
intact.
Place equal amounts of cheese in chilies. Roll stuffed chilies in
flour. Set aside.
Separate eggs; beat whites until stiff. Beat yolks with water and
salt; fold into whites
Heat lard or oil in skillet over medium heat. Dip chilies into egg
mixture. Fry until light golden brown. Drain.
From "Homestyle Mexican Cooking," by Ida Romo.

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