Hatch New Mexico Chile Rellenos

Instructions

1. Stuff the chiles
2. Place a slice of cheese into the chile, If the cheese is too large, trim it down until it fits inside.
3. Don't over-stuff it.
4. Make sure the open edges of the chile still come together.
5. Prepare the batter:
6. For a simple batter, whip 3-6 cold egg whites in a chilled bowl until they are stiff.
7. Stir up the remaining yolks and slowly fold them in with a pinch of salt.
8. Use approximately 2 large eggs for each pound of chiles, or 1 egg per extra-large chile.
9. This step is optional for those that have difficulty with the egg batter sticking to the chile.
10. Try to make them without this step at first.
11. Place half of the flour on the bottom of a plate.
12. Place the chiles on the flour and sprinkle the rest of the flour on top.
13. Use your finger to make sure the entire chile is coated.
14. Dust off remaining flour and set chiles aside.
15. If you rinsed your chiles in water, or if you are using canned chiles you may need to do this to help the batter to stick.
16. Prepare batter (simplified)
17. For a simple batter, whip 3-6 cold egg whites in a chilled bowl until they are stiff.
18. Stir up the remaining yolks and slowly fold them in with a pinch of salt.
19. Use approximately 2 large eggs for each pound of chiles, or 1 egg per extra-large chile.
20. Cook chiles
21. One at a time, hold the chiles by the stem and support the bottom with your fingers or a spoon, and dip the stuffed chiles into the batter.
22. Carefully place them into a pan with 1 1/2 inches of hot oil.
23. Cook each side until batter is a crisp golden brown.
24. Drain excess oil.
25. Remove chiles from the oil and drain on paper towels.
26. Serve immediately with your favorite salsa.