Stuffed Peppers (Chiles Rellenos)

• 6-8 fresh Anaheim chiles, peeled
• 1/2 pound Monterey Jack cheese
• 1/2 cup flour
• 5 eggs, separated
• Salt to taste
• Vegetable oil for frying
• Tomato sauce (see recipe)

1. Wash chiles, dry and place on broiler rack about an inch from heat.
2. Turn chiles frequently until they are blistered and lightly brown.
3. Watch carefully.
4. As each chile is done, place it in a plastic bag and keep bag closed.
5. As each chile cools, remove from bag and peel.
6. Use a paring knife and your fingers.
7. (Chiles can be peeled a day ahead and refrigerated in a plastic bag.)
8. Cut a slit down the side of each chile.
9. Carefully remove seeds and white membrane.
10. Be careful not to weaken stem.
11. Stuff each chile with a piece of cheese about 1/2 inch wide and 1/2 inch thick and a little shorter than the length of the chile.
12. Lap the cut edges over a little to encase the filling.
13. Roll chiles in flour to coat evenly; shake off excess.
14. Beat egg whites with salt until soft peaks form.
15. Beat yolks until thick.
16. Fold whites into yolks.
17. Heat enough oil in large frying pan to the depth of 1/4 inch.
18. Hold each chile by stem end and dip into batter.
19. Fry in hot oil, only as many as the skillet can hold without crowding.
20. When golden brown, turn and fry until golden brown on second side.
21. Remove and drain thoroughly on paper towels.
22. Serve immediately with the following tomato sauce, if desired.

anaheim chiles, cheese, flour, eggs, salt, vegetable oil, tomato sauce

Taken from cooking.nytimes.com/recipes/10048 (may not work)