Chilies Rellenos - cooking recipe

Ingredients

1 hunk Cheddar cheese for each chili
flour
2 eggs, separated (per each 3 rellenos)
1/4 tsp. cream of tartar

Preparation

Roast and peel chilies.
Make a 2-inch slit at top and pull out seeds and veins.
Stuff each chili with cheese.
Lightly flour.
Beat yolks and whites separately.
Make whites stiff. Fold together.
Add cream of tartar.
Dip chilies in egg mixture. Fry in 1/2 inch of hot oil.
Turn when brown.
Blot on paper towel.