Chili Rellenos

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

4

  large

  poblano peppers

8

  ounces

  queso fresco or Monterey Jack cheese shredded

1/2

  teaspoon

  salt

1/4

  teaspoon

  smoked paprika

4

  large

  eggs -- separate out yolks

1/2

  teaspoon

  salt

1

  tablespoon

  all-purpose flour

1/4

  cup

  all-purpose flour

  canola oil -- or vegetable oil

1

  cup

  homemade salsa -- see recipe

Heat oven broiler and place rack about 5 inches from top. Place peppers directly on rack and roast until blacked on all side about 5 minutes per side. Reduce oven heat to 200F.

Place blacked peppers in large Ziploc bag and seal or in a bowl covered with plastic wrap. Let sit for 10 minutes.

Scrape away blackened skins being careful not to tear the chilies.

Mix cheese with 1/2 teaspoon of salt and paprika.

Beat egg whites until stiff peaks form. Add 1/2 teaspoon salt and 1 tablespoon of the flour.

Beat yolks until light and frothy. Gently mix with egg whites being careful not to deflate the whites.

Cut a slit lengthwise in peppers and remove seeds and veins. Stuff with 1/4 of the cheese mixture. Don't overstuff. You can hold the peppers together with toothpicks.

Heat enough oil in large skillet to come up an inch to an inch and a half. Heat to 375F.

Place 1/4 cup flour on plate and roll the stuffed peppers coating completely. Shake off excess flour.

Dip the pepper in eggs and cover completely letting excess drip off.

Fry peppers one at a time until golden. Place on a rack over a tray in warm oven while frying remaining peppers.

Serve with salsa

Notes: If you have a gas stove place peppers directly on burners to blacken.

Makes 4 servings.

Per Serving: 238 Calories; 10g Fat (36.9% calories from fat); 16g Protein; 22g Carbohydrate; 2g Dietary Fiber; 230mg Cholesterol; 760mg Sodium. Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 1 Vegetable; 1/2 Fat.

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