Chile Rellanos

MarlaP

1 to 2 eggs

⅓ t salt

2 to 3 T flour to make batter consistency

Poblano Chiles

Sauce: In blender put diced tomatoes, salt, garlic, onion, Chile flakes, sugar, cilantro.

Beat egg whites till stiff and fold in egg yolks, salt and a little flour. Beat.

Scorch chilles then immediately place into a cold damp towel to steam a bit. 10 min. Take skin off. Make a small slit in Chile and try to carefully scoop out seeds. Fill with cheese (I like Monterey Jack). Roll Chile in flour then in egg mixture. Fry in oil or lard. Serve with sauce.

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