Chilies Rellenos

I'm not usually wild about foods coated in batter and fried, but these are very good.

Drain and rinse the chilies , and cut a slit down the side of each.

Gently remove seeds& pith inside.

Stuff each chili with a 1 / 2-inch square piece of cheese 1-inch shorter than the chili.

Slightly overlap the cut edges of the chili to hold cheese inside.

Roll each chili in flour in a shallow pan to coat all over , gently shaking off excess.

Beat the egg whites into soft peaks.

Separately beat the yolks with 1 tbs water plus the flour and salt until thick& creamy.

Fold the beaten whites into the yolk mixture.

Heat about 1 inch of oil in a large skillet over medium heat.

Dip the stuffed chilies into the fluffy batter , place them in a saucer , and slide them into the hot oil.

When the bottoms are golden brown , gently turn , using a spatula and a fork , and cook other side , 3-4 minutes per side.

The coating will be fluffy.

Drain on paper towels.

green chilies, monterey jack cheese, flour, eggs, salt, oil