Chiles Rellenos with Cheese

I have a particular weakness for peppers of all kinds. I particularly love hot peppers. This is a main dish from Mexico which was easy to make kosher without sacrificing quality. I've based it on one from Rick Bayless, and Deann Broen Bayless, Authentic Mexican Regional Cooking from the Heart of Mexico, Morrow, 1987. I serve Chiles Rellenos with golden corn bread, guacamole, chopped lettuce and tomatoes, and cold salsa.


Roast and peel the chiles, being careful not to break the stems. Remove the seeds carefully. Grate the cheese and form into 8 ovals. Fit one oval into each of the prepared chilis. Add salt to the egg whites, then beat with an electric mixer until stiff enough to hold a peak. Gently beat the egg yolks with the flour. Fold the yolks into the whites. Heat the oil in a very large skillet. Pour half the egg mixture into the hot skillet. Place the eight stuffed chilis on the egg mixture. Pour the remaining egg mixture over the chilis. When brown on the underside, carefully flip the chilis and cook thoroughly on the second side.
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