Chiles Rellenos(Mexican Stuffed Peppers) - cooking recipe

Ingredients

8 bell peppers or poblano chilies
16 oz. salsa
4 c. shredded Cheddar or Monterey Jack cheese
8 egg yolks
8 egg whites
2 Tbsp. water
1/4 c. flour
1/2 tsp. salt
fat for frying
cilantro or parsley

Preparation

Broil peppers 2-inches from heat, turning until blistered. Place peppers in a bag and close until cool enough to handle. Peel peppers and remove stems and seeds.
Stuff each pepper with 1/2 cup cheese.
Set aside.