Chile Rellenos - cooking recipe

Ingredients

15 to 20 Anaheim peppers
15 to 20 thin strips Jack cheese
15 to 20 thin strips Velveeta (I use King Soopers brand)
4 eggs, separated
1 1/2 Tbsp. water
4 Tbsp. flour
pinch of salt
oil (to fry in)

Preparation

Roast and peel peppers.
Slit them down the center, lengthwise and fill with both kinds of cheese.
Seal and roll in flour. Continue until all peppers are done.
Separate eggs and whip whites until medium peaks form.