Title: Chiles rellenos #4
 Categories: Vegetable
      Yield: 4 Servings
 
      4 lg Green New Mexican
           -chiles; roasted and peeled,
           -stems on
           Cheddar cheese or Monterey
           -Jack; cut in sticks
      3    Eggs; separated
      1 tb Water
      3 tb Flour
    1/4 ts Salt
           Flour
 
  No collection of New Mexican recipes could be complete without
  including one for stuffed green chiles. In late summer when the fresh
  crop of chile comes in, nothing tastes better. We stuff them with
  cheese, meat mixtures, or combinations of meats, dried fruits and
  nuts. We not only serve them whole, but also chopped and formed into
  balls or made into casseroles. Big Jims are the preferred chile for
  this recipe.
  
  Make a slit in the side of each chile and stuff the chiles with the
  cheese sticks.  Dredge the chiles with the flour.  Beat the egg
  whites until they form stiff peaks.  Beat the yolks with the water, 3
  Tbs flour, and salt until thick and creamy. Fold the yolks into the
  whites.
  
  Dip the chiles in the mixture and fry in 2 to 3 inches of oil until
  they are a golden brown. Serves: 4
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe