View source for Chile Rellenos

[[category:Chili Pepper]][[category:Cheese]][[category: Walumachoncha's Recipes]][[category: Mexican]]
'''Recipe by [[:category: Walumachoncha's Recipes|Walumachoncha]]''' - ''submitted by [[:category: Lumpy's Recipes|Lumpy]]''

Firm poblanos and lots of elbow grease are key.

Wash the chiles, then dry and put in a ziploc bag. microwave for one minute or less and let them sit inside the microwave for a couple of minutes. bring out and peel the skin under cold water. then slice one slit and cut out the seeds. make a filling, usually a salty ricotta with onions, hard cheese, or picadillo are best. a good portion in the chile, then staple the window shut using a toothpick or two. dust in flour, then let sit a bit.

Here comes the tough part.
Separate about 4 eggs into whites and yolks. DO NOT BREAK THE YOLKS! beat the whites until soft peaks, then add a bit of lime juice or cream of tartar, and blend in. once you're getting close to stiff peaks, add the yolks and beat a bit until blended, dont overbeat. dunk the chiles in the egg, and scoop into hot oil. scoop hot oil and soak top of chile as bottom is cooking to gold brown, then flip. once cooked, let drain and serve hot.