Authentic Chile Rellenos

• 2 Poblano or Pasilla chile peppers per serving
• cheddar and/or jack cheese cut in slices (the size of a french fry)
• 1 or more eggs beaten with a little water for egg mixture
• corn flour or regular flour
• oil for frying
• sour cream

1. Roast, peel and remove the seeds from the peppers.
2. Place 2 to 3 slices of cheese in each pepper, secure with toothpicks.
3. Dip stuffed peppers in flour, then egg mixture, then flour.
4. Place each floured pepper on waxed paper until all are stuffed and floured.
5. Heat oil for frying in large fry pan (about 3 inches deep).
6. Fry peppers on all sides until golden brown in color.
7. Serve with a dollop of sour cream.

peppers, cheddar andor, eggs, corn flour, oil, sour cream

Taken from online-cookbook.com/goto/cook/rpage/000B84 (may not work)