Chiles Rellenos With Fresh Green Chilies
12 medium Anaheim or poblano chilies (about 2 pounds), roasted and peeled (see notes)
1 1/4 lbs. grated Monterey jack cheese (5 cups)
3 eggs, separated
1/8 t. salt
vegetable oil, for frying
2/3 C. all-purpose flour
2 C. prepared salsa
Slit each chile open lengthwise along 1 side and gently remove seeds and vein. Spread about 1/4 cup cheese in center of each pepper and press closed. Secure with toothpicks if necessary. Set aside.
Beat egg whites in large nonaluminum bowl until stiff. Beat in salt, then egg yolks, 1 at a time.
Pour 1/2 inch of oil into heavy skillet and heat until almost smoking.
Sprinkle flour over as many chilies as will fit into pan in single uncrowded layer, then dip each pepper in egg mixture. Place in oil and fry until golden on bottom, turn, and fry until golden on other side, about 1 minute. Remove chilies to paper towels to drain. Continue until all peppers are fried. Keep in a warm oven until all chilies are fried.
Arrange chilies on platter or individual plates and top with salsa. Serve right away.
Note: Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.
Note: To roast chilies, place in a preheated 450°F. oven on cookie sheet, turning after 10 minutes, and continue roasting until skins blister and blacken in spots. Or, place on broiler pan and broil about 5 to 6 inches from the heat source, turning often, until skin is charred on all sides. Or, hold over gas burner, turning until all sides are charred. Place in a bag or covered bowl for about 10 minutes. Skin should peel right off.