Chile Rellenos

Directions

1. 1
   Slit the chiles lengthwise and remove the seeds.
2. 2
   Stuff with the cheese, using toothpicks to hold the chiles closed.
3. 3
   In a large bowl, beat the egg whites with an electric mixer until soft peaks form.
4. 4
   Add the flour, baking soda, salt, and the yolks and mix until well blended.
5. 5
   Heat the oil to 350 degrees F in a large deep skillet over medium heat.
6. 6
   Working in batches, dip the stuffed chiles into the batter and fry, turning once, until golden brown, about 3 minutes per side.
7. 7
   Drain on paper towels.
8. 8
   Serve with Hatch salsa ranchera.
9. 9
   Recipe from Melissas Hatch Chile Cookbook.