EL ZARAPE'S CHILES RELLENOS|
large can Ortega green chiles
6 oz. Jack cheese, cut into
salt and pepper
oil for frying
3 eggs, separated
1 Tbsp. water
3 Tbsp. cornstarch
Drain chiles. Remove seeds and place slice of cheese in
each one. Coat with flour which has been seasoned with salt
and pepper. Beat egg yolks, water and cornstarch together.
Beat the egg whites until peaks form (not too stiff). Fold
yolk mixture into whites.
Fill a large saucepan 1/3 full of oil to 360 degrees. Dip
chiles in egg mixture until thoroughly coated and place them
one by one in the hot oil (use a saucer to slide them into oil,
if necessary). Fry until browned. Remove and drain on paper
towel. Serve with green chili or picante sauce over.
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