Chiles Rellenos

6 long green chiles, roasted and peeled*
3 eggs, separated
4 oz Monterey Jack cheese
1/2 cup all-purpose flour
Oil for frying

Cut as small a slit as possible in one side of each chile to remove
seeds. Leave stems on. Pat chiles dry with paper towels. Cut cheese
into long thin sticks, one for each chile. Place one stick in each
chile, using more if chiles are large. (When using meat filling, omit
the cheese, and fill very gently with the picadillo.) If chiles are loose
and open, wrap around cheese and fasten with toothpicks.
Pour oil 1/4" deep in a large skillet. Heat to 365 F. Beat egg whites
in a clean medium bowl with clean beaters until stiff. Beat egg yolks
lightly in a small bowl and fold into beaten egg whites. Roll chiles in
flour, then dip in egg mixture to coat. Fry in hot oil until golden
brown, turning with a spatula. Drain on paper towels. Serve immediately,
topped with tomato sauce. 6 servings.

*There are several ways to roast the peppers. The way I do it is to
hold them over a flame on the gas stove until the skin blackens and
blisters. When they are all black and blistered, put them in a pan of
cold water, and rub the skin off with your fingers. If you don't have a
gas stove, you can do it on a charcoal grill. You could also put them
under the broiler in the oven, turning now and then to be sure they are
roasted on all sides. when you cut the slit and put the cheese in, be
careful as they tend to be fragile.

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