Classic Chili Poblano Rellenos

• 8 -10 poblano chiles (about 7-inch )
• 3/4 lb grated mild cheddar cheese (about 3 cups)
• 1/2 cup all-purpose flour
• 2 1/2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• vegetable shortening (for frying)
• 4 large egg yolks, beaten
• 4 large egg whites, beaten until foamy
• 1/4 lb grated sharp cheddar cheese (about 1 cup)
• prepared salsa (optional)

1. Roast the chiles:.
2. Roast the chilies by broiling three to five minutes on each side. The skin will begin to char and get black spots. Remove, cool a minute or two, then wrap in plastic wrap and let it sit five minutes. Remove the wrap and peel chilies.
3. Keep the broiler on.
4. Carefully cut a lengthwise slit into each chile and stuff with some cheddar cheese. Combine the flour, salt and pepper and dredge the chiles.
5. In a large saucepan, heat 1/2" of shortening till very hot.
6. Fold the egg yolks into the whites and working with 2 chiles at a time, dip the chiles into the egg batter and fry, turning occasionally, until golden brown, no more than a couple of minutes. With a slotted spoon transfer the chiles (careful--they are delicate) to paper towels to drain.
7. Arrange the chiles on a flameproof plate and sprinkle with sharp cheddar. Broil the chiles just long enough to melt the cheese.
8. Serve immediately, accompanied by your favorite salsa. Enjoy!

chiles, cheddar cheese, allpurpose, salt, fresh ground black pepper, vegetable shortening, egg yolks, egg whites, cheddar cheese, salsa

Taken from www.food.com/recipe/classic-chili-poblano-rellenos-396646 (may not work)