Shelly's Recipe

CHILI RELLENOS

Category: Deep Fried

12 fresh chilies, poblano or pasilla
8 oz cheddar cheese, grated
8 oz Monterey Jack cheese, grated
1 30-oz can refried beans

Batter
6 large eggs, separated
2 tbsp all-purpose flour
2 tbsp baking powder
Pinch of salt

Additional all-purpose flour
Vegetable oil for frying
Salsa, if desired

Preheat broiler. Arrange chilies on a baking sheet in a single layer. Broil until charred on all sides. Wrap in a plastic bag and cool. Peel skin from chilies. Carefully make a slit on one side of each chili. Remove and discard seeds and gently pat dry, inside and out.

In a bowl, combine cheeses. Set aside. Gently spread refried beans inside each chili and gently stuff each one with cheeses.

For the batter: Beat egg yolks in a medium-sized bowl until slightly thickened. Beat egg whites in a large bowl until stiff but not dry. Fold into the beaten whites the egg yolks, 2 tbsp flour, baking power and salt.

Place the additional flour in a flat dish. Pour the oil into a heavy large deep pan to a depth of 1 inch. Roll the chilies in the flour to coat. Working in batches, dip each chili into batter. Fry until golden brown, about 2 minutes per side. Transfer to paper towels using a slotted spatula. Serve with salsa, if desired.