Chiles Rellenos

• 12 large anaheim chilies or 12 large poblano peppers
• 1 lb cheese, cut into strips
• 1 lb thick-sliced ham (If you choose to use beef, you must brown and season) or 1 lb ground beef (If you choose to use beef, you must brown and season)
• 4 eggs, separated
• 4 tablespoons flour
• 34 teaspoon baking powder
• 13 teaspoon salt

1. You must first ready the peppers.
2. Step 1: Rinse peppers.
3. Cut off tops and remove all seeds.
4. Step 2: Place on cookie sheet and broil 4 to 6 inches below broiler unit.
5. Broil on high with door open; turn chiles frequently.
6. Step 3: Place blackened chiles in a ziplock bag and cover with damp towel to steam for 10 to 12 minutes.
7. Step 4: Remove from bag and hold under running tap water and remove skin peeling downward toward the tip.
8. Now place a strip of cheese in peppers and stuff with ground beef.
9. Fill about 3/4 of the way full.
10. Beat egg whites until stiff, set aside.
11. Beat yolks until thick, set aside.
12. Mix together dry ingredients and add yolks, blending well with whisk.
13. Mix in beaten egg whites and blend well with whisk.
14. Carefully, dip stuffed chile into batter.
15. Then fry in deep fat at 360F until golden brown.
16. Serve at once!
17. Serves 8.

anaheim chilies, cheese, ham, eggs, flour, baking powder, salt

Taken from www.food.com/recipe/chiles-rellenos-194419 (may not work)