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8 to 10 large Anaheim or poblano chiles - stems attached 3/4 lb. grated Monterey jack cheese 1/2 cup fine tortilla chip crumbs - process finely 1/2 cup all purpose flour 2 1/2 tsp. salt 1 tsp. ground black pepper Solid shortening for frying 4 egg yolks - beaten 4 egg whites {beaten almost to meringue 1/2 cup sharp cheddar cheese Fresh salsa (preferably green tomatillo salsa) |
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Roast peppers on barbecue until skins are charred. Cool and peel.
Slit the peppers and stuff with Monterey jack cheese. Fold in the egg whites with the yolks. Mix together the flour, tortilla chip crumbs, salt & pepper. Dip the stuffed chiles in the egg mixture and then into the flour mixture until they are well coated. Heat the shortening in a deep skillet to375 degrees. Place the chiles in the hot shortening suspended on a slotted ladle. Cook until golden. Lift and place on paper towels to drain. Arrange chiles rellenos on a serving platter, sprinkle with cheddar cheese and place under the broiler until the cheese has melted. Serve immediately.
Serve with green chile salsa or green tomato salsa.
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