---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chilies Rellenos with Cheese
 Categories: Chili, Appetizer, Mexican
      Yield: 6 Servings
 
      6    Poblano chiles
      1 c  Monterey Jack cheese; cubed
    1/2 c  Flour
      3    Eggs
      1 tb Water
    1/4 ts Salt
      2 c  Lard or vegetable oil;
           - more if needed,
           - for frying
 
  Toast chiles on hot griddle on all sides until skins begins to
  blister. Place in plastic bag, seal bag, and allow chilies to steam
  for 20 minutes.
  
  Peel chiles and discard skins. Slit chilies lengthwise 1/4" from
  stem to 1/4" from tip. Remove seeds and piths; leave stem intact.
  
  Place equal amounts of cheese in chilies. Roll stuffed chiles in
  flour. Set aside. Separate eggs; beat whites until stiff. Beat
  yolks with water and salt; fold into whites. Heat lard or oil in
  skillet over medium heat. Dip chiles into egg mixture. Fry until
  light golden brown. Drain.
  
  Recipe by Homestyle Mexican Cooking by Ida Romo
  
  Posted by: Bill Webster
 
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