Mom Pat'S Chiles Rellenos - cooking recipe

Ingredients

6 eggs, separated
1 (4 ounce) can whole Ortega green chilies
3/4 cup grated monterey jack cheese
3 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
1 cup oil
1/2 cup salsa

Preparation

Separate the eggs. Beat the egg whites until stiff.
Open the can of chilies; there should be 2 or 3 in the can. Split the chilies open and flour them.
Stuff about 1/4 cup of cheese inside chilies.
Beat egg yolks in a separate bowl with salt and pepper.
Fold yolks into the beaten egg whites gently.
Heat oil in a pan. When hot dip 1/4 cup egg mixture into pan in a dollop, then place 1 chili in center of dollup; then cover with 1/4 of egg mixture, making sure chili is covered.
Repeat with remaining chilies.
Pour remaining eggs over all.
Brown lightly (watch so you don't scorch eggs)and turn over.
Sprinkle with remaining cheese; cover pan with a lid; simmer on low heat until eggs are set.
Can serve with salsa on top.