| CHILES
RELLENOS Complete a meatless dinner by adding beans, rice, and a salad to this classic cheese and chile dish. 8 ounce Whole green (mild) chiles, canned 1/4 pound Sharp cheddar cheese 1/4 pound Monterey jack cheese 3 Eggs, separated Flour Oil for frying Salsa Make a slit down one side of the chiles. Gently remove any seeds. Cut the cheese into strips that will fit inside the chiles. Fill the chiles with a strip of each type of cheese. Close the chile, gently roll in flour and set aside. In a heavy skillet, heat 1/2 inch of oil to 375. Beat the egg whites until foamy. In a separate bowl, blend the yolks with 1 Tablespoon of water and 3 tablespoons of flour. Fold this mixture into the egg whites. Carefully dip each chile into the batter. Gently place them in the hot oil. Cook about 2 minutes on each side. Drain briefly on paper towels. Repeat for all chiles. Serve warm, topped with room-temperature salsa. |