Chiles Rellenos

Step 1: In a deep fryer, heat the oil to 375 degrees F.

Step 2: Deep fry the chiles (poblanos or New Mexican Chiles) for 3 minutes or until skin blisters. Place in a stainless steel bowl, cover with plastic wrap, and sweat for 20 minutes. Reserve oil and keep warm.

Step 3: Meanwhile, boil the water and add 4 1/2 teaspoons salt. Add corn and blanch for 2 minutes. Drain corn through a sieve and refresh with cold running water. Set aside.

Step 4: In a bowl mix together the cheeses, marjoram, corn (it needs to be cool) and 1/2 teaspoons salt. Divide mixture into 4 portions.

Step 5: Gently peel the poblanos, cut a slit lengthwise in each, and carefully remove the seeds. Stuff with cheese mixure and roll between your fingers to close the opening. (BE CAREFUL WHEN WORKING WITH CHILES AND DO NOT TOUCH YOUR EYES AS THEY WILL BURN -- WASH HANDS WELL.)

Step 6: To prepare the batter, whisk egg whites until stiff.

Step 7: In a separate bowl beat the egg yolks, beer and 3/4 teaspoons salt together. Gradually add the flour, beating constantly, and whisk until smooth.

Step 8: Stir in half of the beaten egg whites and mix well to incorporate and then fold in remainder of the egg whites forming a light batter.

Step 9: Reheat the oil to 375 degrees F.

Step 10: Dip the stuffed chiles in the batter and deep-fry until exterior is firm and golden (8-10 minutes).

Step 11: Serve over red chile sauce and top with squirts of the crema.