Chef Eddie's Chile Rellenos

From Sundown Cafe
Atlanta, Georgia

The rellenos must be fried in a heavy skillet in hot grease about 360-degrees Fahrenheit, or for those health-conscious cooks, a chile relleno may be baked in a 350-degree F oven.

• 12 large chilies with stems (recommend Big Jim variety)
• 1 pound cheese, cut in 12 strips
• 1 small lean ham, cut in strips (or cut into 12 strips three to four inches long, depending on the chile size)

Yield: 6 servings

Roast and peel chilies.

To stuff, cut a small slit below the stem of each chile and remove the seeds. Place a strip of cheese next to a strip of ham and slip into the slit in the green chile.

	INTERACTIVE GALLERY
Beat the egg whites until they are stiff.

Batter:

• 4 eggs, separated
• 4 tbsp all-purpose flour
• 3/4 tsp baking powder
• 1/4 tsp salt

Beat egg whites until stiff, set aside.

Beat yolks until thick, set aside.

Sift together dry ingredients and add yolks, blending well.

Carefully fold beaten egg whites into the yolk mixture.

Dip the stuffed chiles into the batter. Then fry in deep fat (360-365 degrees Fahrenheit) until golden brown.

If you prefer to bake your chile rellenos, stuff the chiles as described above. Place them in a buttered casserole dish, pour batter over the stuffed chilies and bake in a 350-degree (F) oven until batter is done and lightly browned on top, about 20 minutes. Serve at once.