Chile Rellenos

Chile Rellenos 12 Anaheim or Poblano chile peppers, charred and peeled 1 pound monterey jack cheese, cut into strips (or use a Mexican white cheese like Oaxacan) 1 Tbs flour 2 eggs, whites and yolks separated Oil Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese. Whip the egg whites w/an electric mixer until stiff peaks form. Beat the yolks and flour separately and fold them into the whites (preserving the volume of the whites). Then you can dip the stuffed chiles into the egg. Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.