Chile Rellenos

INGREDIENTS

• 6 whole green Anaheim or Poblano chile peppers
• 6 slices Sargento® Deli Style Sliced Chipotle Cheddar Cheese
• 4 Tbsp. flour, divided
• 6 eggs, separated

• 1 tsp. salt
• 1/2 cup vegetable oil
• 3/4` cup salsa

DIRECTIONS

• 1

  Place peppers under broiler, about 4 inches from heat. Broil just until skins blister. Let cool in a food storage bag or paper bag for a few minutes. Peel; remove stems. Cut slit in side of each pepper to remove seeds. Stuff each pepper with 1 slice of cheese, folded to fit; roll in 1 tablespoon flour.

• 2

  Beat egg whites until stiff but not dry. In another bowl, beat remaining flour and salt with egg yolks and 1 tablespoon water until thick and lemon colored. Fold beaten yolk mixture into the egg whites.

• 3

  In a large skillet, heat 1/2 cup oil over medium heat. For each rellenos, spoon about 1/2 cup egg batter into the hot skillet. Spread egg mixture out slightly to make an oval mound. As egg begins to set, place a filled pepper on top of the egg mixture. Cover each with 1/2 cup more of the egg mixture. Continue cooking until bottom is browned. Turn carefully and brown the other side. Drain on paper towels. Serve with salsa.