Chiles Rellenos


2 cans (4 OZ) California green chiles
Cheese   filling (see below)
about 1/2  cup flour
Omelet-like coating  (see below)
oil for frying
Salsa de Jitomate.
Garnish of jack cheese or sliced green onion tops


Preparing the chiles
Drain canned chiles, rinse, and cut a slit down  the side of each.
Remove seeds. After you have stuffed them, roll in flour, shake off excess.


Cheese filling
1/2 pound jack cheese (cut into 1/2 x 1/2 x 1 inch) pieces
just stuff each chile with a piecc of cheese

omelet-like coating
Separate 4 eggs.  Beat the whites until they form hard peaks. Beat the
egg yolks with 4 Tablespoons flour, 1 Tablespoon water and 1/2 teaspoon salt.
Fold into whites.


In an oiled frying pan over medium heat, make an oval mound of about 1/2 cup
of the mixture.  Quickly lay a stuffed chile in the center of the mound and
spoon about 1/3 Cup of mixture over the top to cover the chile.   Cook 2 to 3 mins
over medium to low heat; gently turn and cook 2 or 3  mins longer, or until
golden.

When read to serve pour sauce over to completely cover and garnish with
shredded Jack cheeee.


  Serves 6.