Traditional Chile Rellenos

These restaurant style chile rellenos are a traditional New Mexican dish. Smothered in a green chile sauce and served with refried beans, spanish rice and corn bread they make an excellent ensemble. Garnish with sliced lettuce and chopped tomatoes.

Ingredients

5 Whole, Raw New Mexico Green Chile Peppers (Substitute any chile pepper)
4 oz. (1/2 small block) Chihuahua Cheese, sliced into small rectangles (substitute any meltable cheese, i.e. monterey jack)
1 tbsp. Corn Meal
1 tsp. Salt
2 Eggs, seperated
½ cup of flour
½ cup of milk
Vegetable Oil, enough to submerge rellenos at medium-high heat

Procedure

-Roast the Green Chiles
--Heat Broiler Oven to maximum heat, leaving the door open to keep the coils red
--Place peppers a few inches below heating element, rotating so that each side begins to blister
--Remove peppers and place in a plastic bag for 10 min.
--The skin will partially separate, finish the job by peeling it off
--Carefully make an incision lengthwise and remove most of the seeds
--Place on a lightly floured surface
-Prepare the batter
--Separate whites and yolks
--Beat whites until stiff peaks form
--Mix yolks, corn meal, milk, flour and salt
--Fold mixture into whites
-Fill each pepper with enough cheese so that they can still close
-Dip the stuffed pepper in the batter, carefully drop into the oil
-Fry until golden brown and crispy, submerging to ensure even browning
-Place on a wire rack and blot to remove excess oil
-Serve hot