Chiles Rellenos

Directions

1. 1
   Using a long-handled fork, char chiles over an open flame, turning, until skins are blackened, 4 to 6 minutes.
2. 2
   (Alternatively, broil chiles on a broiler pan about 2 inches from heat, turning occasionally until skins are blistered and charred.)
3. 3
   Transfer chiles to a bowl and let stand, covered, until cool enough to handle.
4. 4
   Using a small knife, carefully scrape the charred skin off the chiles (leave the stems attached).
5. 5
   Carefully cut a lengthwise slit in each chile to form a pocket, and cut out and discard the seeds.
6. 6
   Stuff each chile with some of the mild cheddar, and thread shut with a toothpick.
7. 7
   In a large saucepan, melt enough shortening to reach 1/2-inch up the sides, and heat to 375 degrees F. on a deep-fat thermometer.
8. 8
   Preheat the broiler.
9. 9
   In a bowl, combine flour, salt, and pepper.
10. 10
    In another bowl, carefully fold yolks into egg whites.
11. 11
    Working in batches, dredge the chiles in the flour and, using a slotted spoon, dip into the eggs to coat completely.
12. 12
    Fry, turning occasionally, until golden, no more than a couple of minutes.
13. 13
    Using a slotted spoon, transfer chiles (careful, they are delicate) to paper towels to drain.
14. 14
    Arrange chiles on a flameproof plate and sprinkle with the sharp cheddar.
15. 15
    Broil chiles just long enough to melt cheese and serve immediately, accompanied by salsa, if desired.