CHILI RELLENOS

This is the most sultry, humid day ever............we are in a tornado warning.......and I believe it. So will hurry and write this before we have to run for cover!  Bob has been threatenng all week to shoot a squirrel and fry it up............sigh........of course I will have no part of it.  Now that he has moved back to the south, he is so excited to remember all those "old southern" ways of cooking.........but you can be assured that while I may go for grits and fried catfish.......there will be no fried squirrel in my house!!

I have tried many recipes for chili rellenos and have always come back to this one.  You may think it sounds a bit involved but it really isn't.  Once you try this.........you will make them over and over and be the envy of anyone sitting around your table.

We start with 6 nice poblono chilis.......pick the older ones that are really dark in color.......the pretty green ones are just that.........green.  Now, there are alot of ways to do this but this is MY way.  Put them on a cookie sheet under the broiler on high til they turn almost black and crack and smell wonderful.  Turn them over and wait again for the great smell of cooking chilis.  Remove from the oven and place them in a plastic bag for 20 min. Remove one by one and under cold running water, remove the skin. If they haven't split on their own.....make a split and remove the seeds. Now place a good chunk of cheese (any kind, cheddar, jack, Gouda) in each one. If necessary to seal shut with a toothpick. Place these prepared chilis on a paper towel.

Separate 3 eggs.  Beat the egg whites til stiff and set them aside.  Beat the egg yolks, 3 Tblsp of flour, 1 Tblsp of water and a pinch of salt til real fluffy and pale in color. Fold the yolks into the whites.  Have about 2 inches of grease hot in a skillet.  Put some flour in a pie tin and roll each stuffed chili in the flour........this makes the batter stick. Now, take a salad plate (not a saucer and not a dinner plate) put some of the batter on the plate and then place the chili in the center.  Put a little more batter on top and try to spread the batter so it completely covers the chili. Now.......slide the chili off the plate with a rubber spatula into the hot oil. Fry til golden on one side.......this next part is tricky......take a metal spatula and another metal spoon. Slide the spatula underneath, put pressure on the side and turn the rellenos.  Be careful not to splash.......this takes practice.......once you get going you can do two at a time.  Remove to a paper towel. These are wonderful left over, warmed in microwave and freeze excellent.  Please just try these once and you will be amazed at how good they are! The egg puffs up and the cheese in the center melts!  Nothing better.