Chile Rellenos

The trick to getting the flour to stick to the chilies is to roast and skin them! If you have a gas stove, I recommend roasting the chiles over an open burner flame. If you have an electric stove, just throw them in the oven on a cookie sheet until they're blackened.  You can follow the recipe exactly, or for a simpler version don’t separate the eggs. Just scramble them, dip the floured chiles, and pour the rest of the egg into the pan as the chilies cook.

Chile Rellenos
from my mom
Serves 2.

Ingredients
3 anaheim green chile peppers
¼ lb Monterey jack cheese
3 eggs
vegetable oil
½ c flour

1) Roast peppers in oven on broil until skins blacken and blister.
2) Peel skins and make ½” slits at stem.
3) Remove the seeds.
4) Slice cheese ¾” wide as long as peppers and slide inside chili.
5) Preheat pan with 1 T oil.
6) Separate egg whites and beat until stiff.
7) Fold in egg yolks.
8) Dip chiles in flour.
9) Dip peppers in egg better.
10) Fry peppers.