CHILI RELLANOS
By Becky Melendez

Whole green chilies (roasted peeled)
Cheese cut in 2 x ¼ inch pieces
Flour
Eggs
Salt
Oil for frying

Leave stems on chilies. Make a small sliver to put cheese in chilies, beat egg whites until stiff, stir in yolks and salt. Coat cheese filled chilies in flour first, then dip in egg mixture. Fry in hot oil until golden brown. This method absorbs less oil than batter covered chili rellanos. Serve with Chili Relleno Sauce .