Chiles Rellenos de Queso

• 6 large mild green chiles, such as Anaheim or Poblano
• 1/2 lb (.2 kg). Monterey Jack cheese or smoked gouda cheese
• 1/2 cup (125 ml) all-purpose flour, plus extra
• 2 large eggs, separated
• 1/2 cup (125 ml) milk
• 1/4 tsp (1 ml) salt
• vegetable oil, for frying
• your favorite salsa fresca
• 1 lime, cut into 6 wedges

1. Preheat broiler.
2. Cut a small slit near stem end of each chile.
3. Place in a shallow pan, 2 inches below heat and broil, turning frequently, until blistered and lightly charred.
4. Immediately place chiles in zip top bag and seal.
5. Let stand for about 10 minutes.
6. Remove chiles from bag.
7. Leaving stems on chiles, peel off skins.
8. Carefully slit each chile down one side; snip off seeds and veins with small scissors.
9. Cut cheese into sticks about 1/2 inch wide, 1/2 inch thick and about 1 inch shorter than chiles.
10. Stuff cheese sticks into chiles.
11. Dust chiles with the extra flour.
12. In a blender, process egg yolks, milk, 1/2 cup (125 ml) flour and salt until smooth.
13. In a small bowl beat egg white until stiff; fold into yolk mixture.
14. Heat 1/4-inch oil in a wide skillet over medium heat.
15. Drop a large spoonful of egg mixture into pan; lay a stuffed chile in middle of egg mixture.
16. Top and enclose chile with another spoonful of egg mixture.
17. Cook 2 minutes or until golden-brown.
18. Gently turn and cook 2 or 3 minutes more or until golden.
19. Keep warm in a 200 degree (90 C.) oven.
20. Continue until all chiles are cooked.
21. To serve, spoon salsa over each serving and top with wedges of fresh lime, if desired.

green chiles, cheese, flour, eggs, milk, salt, vegetable oil, your favorite salsa, lime

Taken from online-cookbook.com/goto/cook/rpage/0004DB (may not work)