Chili Rellenos

My husband loves Mexican food and when it comes to gardening he always over does it especially with tomatoes, tomatillos, and all kinds of peppers. He took some of our excess up to the school to give to one of the teachers he told her she could have this bag of "goodies" on one condition, give some instructions to make chili rellenos. So we used her advice and instructions and this is what we come up with. They were quite delicious!

Chili Rellenos

Yellow chilies

Cheese (any flavor, cheddar, mozzarella, Monterrey jack)

Eggs, separated, mix whites till stiff peaks then fold in beaten egg yolks add a couple pinches of salt (I used 3 eggs and there was plenty for 5 chilies)

Flour

salt

First roast the peppers and then put them in a bag to sweat and then remove the skins. Just below the stem make a slice down the side just big enough to slide the cheese stick in. Put the flour on a plate and lightly coat the pepper. Then dip the pepper in the egg. Place in a pan of hot grease to cook till golden brown. Place on a paper towel to remove excess grease.