Chiles Rellenos

• eight to ten 7-inch green chiles (Anaheims, poblanos, or Big Jims)*, roasted and peeled, seeds intact, stems attached (procedure follows)
• 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)
• Accompaniment: prepared salsa (optional)
• *available at Hispanic markets and some specialty foods shops

1. Preheat broiler.
2. Carefully cut a lengthwise slit in each chile and stuff with some Cheddar.
3. Combine flour, salt, and pepper and dredge chiles.
4. In a large saucepan, heat 1/2 inch shortening to 375F.
5. on a deep-fat thermometer.
6. Fold yolks into egg whites.
7. 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.
8. With a slotted spoon transfer chiles (careful they are delicate!)
9. to paper towels to drain.
10. Arrange chiles on a flameproof plate and sprinkle with sharp Cheddar.
11. Broil chiles just long enough to melt cheese and serve immediately, accompanied by salsa if desired.
12. :
13. Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes.
14. (Alternatively, broil peppers on rack of a broiler pan under a preheat broiler about 2 inches from heat,turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.)
15. Transfer peppers to a bowl and let stand, covered, until cool enough to handle.
16. Keeping peppers whole, peel them, starting at blossom end.
17. Cut off tops and discard seeds and ribs.

eight, cheddar, allpurpose, salt, freshly ground black pepper, vegetable shortening, egg yolks, egg whites, cheddar, accompaniment, markets

Taken from www.epicurious.com/recipes/food/views/chiles-rellenos-13120 (may not work)