#4) Chiles Rellenos

Adapted from familycircle.com

8 medium-size poblano chile peppers
4 ounces Monterey Jack cheese
4 eggs, separated
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/3 cup vegetable oil
1 can (10 ounces) prepared enchilada sauce
Sour cream, if desired

Place chiles on a cooking sheet, and blacken under the broiler for about 5 minutes, turning frequently. Transfer chiles to a bowl; cover with plastic wrap. Let rest 5 minutes to soften. Uncover and cool to room temp. Peel skin from chiles.

With a small knife, cut a slit down long side of chile. Carefully remove seeds and membranes. Cut cheese into 16 thin slices. Tuck 2 slices into each chile and secure opening with a toothpick.

Beat the 4 egg whites, salt and cream of tartar to stiff peaks. Fold in yolks.

Heat oil in a large skillet over medium high heat. Dip one chile into egg mixture, then transfer to hot oil. Repeat with two or three more. Cook about 4 minutes, turning on all sides. Repeat with remaining chiles, keeping cooked chiles warm in a 200 degree oven.

Serve with heated enchilada sauce and sour cream, as desired. Serves 4.

NOTE: Canned whole chiles may be used.

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