Chili Rellenos(Stuffed Hot Peppers)

• 4 to 6 poblano peppers
• sliced Chihuahua cheese or Monterey Jack
• 3 eggs, separated
• 1/2 c. to 1 c. vegetable oil (for frying)
• 2 tomatoes, peeled
• 2 to 4 Serrano chilies
• 1/4 c. beef broth

1. Wash and dry poblano peppers.
2. Coat peppers slightly with vegetable oil.
3. Fry on top of stove on flat griddle turning constantly (or in oven broiler turning constantly at 350u0b0) until skin appears to be dark and peeling off.
4. Remove from griddle and place all peppers in medium-sized paper bag for 10 minutes (makes skin easier to peel off).
5. Peel off skin (use gloves if necessary) carefully.
6. Make a 2-inch slit in each pepper and stuff with half slice of cheese (or other meat filling).
7. Beat egg whites until soft peaks form and fold in beaten egg yolks carefully.
8. Roll peppers in flour, then in egg white mixture.
9. Fry until egg batter is set in deep frying pan with hot oil.
10. Peel tomatoes and blend in blender with chiles and broth.
11. Serve over stuffed peppers.

peppers, eggs, vegetable oil, tomatoes, serrano chilies, beef broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=517406 (may not work)