Chili Rellenos - cooking recipe

Ingredients

6 to 8 fresh Anaheim chilies
Monterey Jack cheese
about 1/2 c. flour
3 eggs
1 Tbsp. water
3 Tbsp. flour
1/4 tsp. salt
cooking oil

Preparation

Place chilies on baking sheet and run under broiler to blister skin, turning several times to cook evenly.
Put in plastic bag for a few minutes until cool enough to peel.
Slit chilies and remove seeds.
Put 1/2 x 1/2-inch piece of cheese about 1-inch shorter than length of pepper in slit of pepper.
Roll in flour.
Separate eggs.
Beat egg whites until almost stiff.
Beat yolks with water, 3 tablespoons flour and salt until thick and creamy.
Mix with egg whites.
Dip chilies in batter and fry in oil until coating is lightly browned.
Turn and brown opposite side.