Chili Rellenos - cooking recipe

Ingredients

1 (7 oz.) can Ortega whole chilies
sliced Monterey Jack cheese
flour
4 eggs, whites, separated and yolks set aside
1 Tbsp. flour
oil for frying

Preparation

Stuff
chilies
with
cheese
(careful not to rip sides open). Roll
in
flour and set aside.
In a bowl with the egg beater, mix
whites until they peak.
In a separate bowl, mix egg yolks with flour and gently fold the yolks into the white. With a big spoon, put chilies in egg whites.
Cover chili well and
put
in hot oil.
Cook quickly until golden brown on both sides.
Place on paper towel.
Serve with salsa on top.