Chili Rellenos - cooking recipe

Ingredients

1 can green chilies
cheese
1/4 c. flour
oil for frying
3 eggs
salt

Preparation

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