Mexican Chiles Rellenos

Ingredients:

8 to 10 7-inch green chiles (Anaheims, poblanos), roasted and peeled

3/4 pound grated mild Cheddar (about 3 cups)

1/2 cup all-purpose flour

2 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

vegetable shortening for frying

4 large egg yolks, beaten

4 large egg whites, beaten until foamy

1/4 pound grated sharp Cheddar (about 1 cup)

Prepared salsa, optional

Cooking Instructions:

Preheat broiler. Carefully cut a lengthwise slit in each chile and stuff with some Cheddar. Combine flour, salt, and pepper and dredge chiles. In a large saucepan, heat 1/2 inch shortening to 3750F. on a deep-fat thermometer. Fold yolks into egg whites. Working with 2 chiles at a time, using a slotted spoon, dip chiles into eggs and fry, turning occasionally, until golden, no more than a couple of minutes. With a slotted spoon transfer chiles (careful they are delicate!) to paper towels to drain. Arrange chiles on a flameproof plate and sprinkle with sharp Cheddar. Broil chiles just long enough to melt cheese and serve immediately, accompanied by salsa if desired.

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