6 Ancho, Pasilla or Anaheim chiles or a 27 oz can of mild green whole chiles

1/2 Pound Monterey Jack cheese - thinly sliced

1/4 cup flour

6 raw eggs - separated

1/2 cup flour

2 cups salsa verde (or your favorite salsa)

1 cup corn oil

1. Rinse the chiles

2. Preheat oven to broil

3. Place chiles in a 9 x 14 inch bakingdish and place on top shelf of oven

4. Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over.

5. When both sides are farily evenly charred remove them from oven.

6. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.

7.Check chiles after a few minutes. Once the skin comes off easily, peel each chile.

8. Cut a slit almost the full length of each chile. Make a small T across the top by the stem. Pull out the fibers and seeds and replace with a slice of cheese. You can set these aside for a few minutes or a few hours if you put them in the refrigerator.

9. Whip the egg whites at high speed until stiff peaks form

10. Heat oil in a skillet until a drop of water sizzles when dropped into the pan

11. Beat egg yolks with one tablespoon flour and salt. Mix the yolks into the egg whites and stir until you have a thick paste.

12. Roll the chiles in 1/4 cup of flour and dip each one in the egg batter to coat evenly. Fry seam down, then turn so that both sides are golden brown.

13. Heat salsa. Place one or two rellenos on each plate and pour salsa over them

Comments: Peeling the chiles is an art. I buy more chiles than I expect to serve because I haven't mastered the peeling part.