Chiles Rellenos

Ingredients:

• 4 large Poblano peppers

• 8 oz Oaxaca or Monterey Jack cheese (cut into strips)

• 3 Eggs (separated)

• 1/2 cup Flour

• Oil for frying

• Sauce: 2 Tomatoes (blended with 1 clove garlic and 1/4 onion) cooked in 1 tsp oil.

Instructions:

1. Roast peppers over an open flame or broiler until blackened. Place in a bag to steam for 10 mins, then peel off skin.

2. Slit the pepper carefully, remove seeds, and stuff with cheese.

3. Beat egg whites to stiff peaks. Fold in beaten yolks.

4. Roll peppers in flour, then dip into the fluffy egg batter.

5. Fry in hot oil until golden brown. Drain.

6. Serve topped with the warm tomato sauce.