Chilies Rellenos

Step 1: Drain and rinse the chilies, and cut a slit down the side of each; gently remove seeds& pith inside.

Step 2: Stuff each chili with a 1/2-inch square piece of cheese ( should be about 1 inch shorter than the chili); slightly overlap the cut edges of the chili to hold cheese inside.

Step 3: Roll each chili in flour in a shallow pan to coat all over, gently shaking off excess.

Step 4: Beat the egg whites into soft peaks.

Step 5: Separately beat the yolks with 1 Tbs water plus the flour and salt until thick& creamy.

Step 6: Fold the beaten whites into the yolk mixture

Step 7: Heat about 1 1/2 inch of oil in a large skillet over medium heat.

Step 8: Dip the stuffed chilies into the fluffy batter, place them in a saucer, and slide them into the hot oil.

Step 9: When the bottoms are golden brown, gently turn, using a spatula and a fork, and cook other side, 3-4 minutes per side.

Step 10: The coating will be fluffy.

Step 11: Drain on paper towels.