Chilies Rellenos

Directions

1. 1
   Drain and rinse the chilies, and cut a slit down the side of each; gently remove seeds& pith inside.
2. 2
   Stuff each chili with a 1/2-inch square piece of cheese 1-inch shorter than the chili; slightly overlap the cut edges of the chili to hold cheese inside.
3. 3
   Roll each chili in flour in a shallow pan to coat all over, gently shaking off excess.
4. 4
   Beat the egg whites into soft peaks.
5. 5
   Separately beat the yolks with 1 Tbs water plus the flour and salt until thick& creamy.
6. 6
   Fold the beaten whites into the yolk mixture.
7. 7
   Heat about 1 1/2 inch of oil in a large skillet over medium heat.
8. 8
   Dip the stuffed chilies into the fluffy batter, place them in a saucer, and slide them into the hot oil.
9. 9
   When the bottoms are golden brown, gently turn, using a spatula and a fork, and cook other side, 3-4 minutes per side.
10. 10
    The coating will be fluffy.
11. 11
    Drain on paper towels.