Progresso Tamale Parlor
  Authentic Mexican Food Recipes
  http://www.progressotamale.com
  "Serving Fine Mexican Food Since 1939"

  Chile Rellenos Recipe

  8 whole Poblano chilies
  8 ounces of your favorite cheese
  (preferably a Mexican variety from Oaxaca or Chihuahua, but Monterey Jack 
  or Cheddar can also be used)
  4 eggs
  1 cup flour
  Salt, pepper, oregano
  Oil for frying

  Using a comal or griddle on high heat, brown the chiles on all sides. Turn 
  chiles frequently so they don't burn. You can also broil chiles directly on 
  the center rack in the oven for 10-15 minutes. Do not let chiles overcook. 
  They need be firm enough to fry.

  Remove chiles from the heat and place them directly in a sealed plastic bag 
  to steam. Let chiles steam in bag for 5 minutes. Do not oversteam. The 
  chiles need to be firm enough to fry. Remove chiles from bag and peel, 
  leaving the stems intact. Slit chiles lengthwise, remove seeds, and rinse 
  out any remaining seeds.

  Place 1 oz of cheese inside each chile. Mix the flour with a small amount of 
  salt, pepper and oregano in a flat plate for dipping. Roll each chili in the 
  flour to lightly coat. Cover the bottom of a large skillet with about 1 inch 
  of oil and heat over high heat for frying.

  Separate the eggs. Beat egg whites until stiff peaks form. Stir egg yolks 
  until combined. Gently fold yolks into egg whites. Dip entire chili into the 
  egg until completely coated and shake off any excess.

  Immediately put chiles into the hot oil 2 or 3 at a time. Fry until they are 
  golden brown on each side (about 2 minutes). Serve immediately. Garnish with 
  crumbled cheese or cilantro. Serve with your favorite salsa.

  Tip: For best results, choose poblano chiles that are deep green and have no 
  blemishes, soft spots or wrinkles.
  
  Yield:      8 servings
  Prep Time:  40 min
  Cook Time:  15 min
  Difficulty: Hard