Chili Rellenos

Directions

1. 1
   Drain chilies, rinse and cut a slit down the side of each. Stuff with a piece of cheese.
2. 2
   Slightly lap the cut edges to hold the filling.
3. 3
   Roll in flour.
4. 4
   Separate eggs; beat whites until they form soft peaks.
5. 5
   Beat yolks with 1 tablespoon water, 3 tablespoons flour and 1/4 teaspoon salt until thick and creamy.
6. 6
   Fold into whites.
7. 7
   Dip stuffed chilies into fluffy batter, place on saucer and slide into hot oil.
8. 8
   When bottoms are golden, gently turn and cook other side, 3 to 4 minutes per side.
9. 9
   Drain on paper towel and garnish with shredded cheese or green onion tops, chopped.