Homemade Chili Rellenos

CHILI RELLENOS

SERVINGS:9 (2 EACH) PREP TIME:30 MIN COOK TIME:5 MIN EACH

INGREDIENTS

LRG CAN OF PEELED/ROASTED WHOLE CHILI'S (18 OR SO PER CAN)
1 DOZEN EGGS
FLOUR
JACK CHEESE
COOKING OIL (I USE OLIVE OIL, ANY OIL WILL DO)
PAPER TOWELS ( PUT COOKED CHILI'S ON TO DRAIN)

FIRST THING IS TO DRAIN THE CHILI'S, SAVING THE JUICE TO ADD TO THE SAUCE LATER.
COUNT HOW MANY CHILI'S YOU HAVE (NOTICING THE SIZE OF THE CHILI'S) NOW CUT JACK CHEESE
CUTTING AS MANY SLICES OF CHEESE AS YOU HAVE CHILI'S. STUFF THE CHILI'S W/JACK CHEESE
AND SIT A SIDE, NOW SEPARATE THE EGGS WHITES FROM THE YOLKS, YOU WILL NEEDS A MIXER
TO BEAT THE EGG WHITES UNTIL THEY ARE STIFF, (SHAKING THE BOWL IS AN EASY WAY TO KNOW
IF THE EGGS WHITES ARE STIFF, THE WILL NOT MOVE) ONCE THE WHITES ARE VERY STIFF, BEAT
THE YOLKS TILL MIXED WELL, AND FOLD YOLKS INTO THE EGG WHITES (DO NOT MIX, JUST
GENTLY FOLD W/A RUBBER SPATULA) NOW GET THE OIL HOT, THEN TURN HEAT DOWN TO MEDIUM
TAKE STUFFED CHILI'S AND ROLL IN FLOUR, ONCE THE CHILI'S ARE FLOUR COATED, DIP THEM
IN THE EGG MIXTURE, NOW ADD TO HOT OIL ( A DEEP FRYER WORKS BEST IF YOU DON'T HAVE
ONE, USE A LARGE SKILLET) ONLY PUT ABOUT 3 TO 4 AT A TIME( DON'T SMOTHER THEM THEY WILL
GET FLUFFY AS THEY COOK) COOK ON EACH SIDE UNTIL GOLDEN BROWN, LAY COOKED RELLENOS
ON PAPERS TOWELS. YOU CAN TOP THE CHILI'S W/MY ENCHILADA SAUCE, CHEESE AND GREEN ONION.