Chiles Rellenos


Complete a meatless dinner by adding beans, rice, and a salad to this classic cheese and chile dish.

Serves 2-4

8 ounce Whole green (mild) chiles, canned
1/4 pound Sharp cheddar cheese
1/4 pound Monterey jack cheese
3 Eggs, separated
Flour
Oil for frying
Salsa

Make a slit down one side of the chiles. Gently remove any seeds. Cut the cheese into strips that will fit inside the chiles. Fill the chiles with a strip of each type of cheese. Close the chile, gently roll in flour and set aside. In a heavy skillet, heat 1/2 inch of oil to 375. Beat the egg whites until foamy. In a separate bowl, blend the yolks with 1 Tablespoon of water and 3 tablespoons of flour. Fold this mixture into the egg whites. Carefully dip each chile into the batter. Gently place them in the hot oil.

Cook about 2 minutes on each side.

Drain briefly on paper towels. Repeat for all chiles.

Serve warm, topped with room-temperature salsa.

- Nick Sundberg