Chile Rellenos

12 long green chiles
6 eggs
1/2 lb of shredded cheese
cooking oil

if you can get the chiles pre roasted yay if not roast the chiles over a hot plain skillet with no oil, water or anything, turning over and over till they are fully roasted, you will know because the outer skin starts to turn black and falls off, and the house smells great!

peel the skin off the chiles with finger nail cut a slit in the center top and run it to the bottom take out all the seeds and run under the water faucet to make sure you get all the seeds out now grab the tip of the inside pull out the pulp and veins its attached to, **note the seeds and veins are what makes chiles hot** take it all out and it wont be hot at all or leave at your tolerance level.

now spread the chile open and stuff with shredded cheese fold close. prepare all of them this way.

now that they are prepared

beat the egg whites **only the egg whites ** or you will goof it up, beat till its very frothy and peaky, when its super peaky =D nice adjetive huh, add salt and now put in all the yolks now and only now now beat until mixture is still frothy but yellow.

k, now warm up a skillet at medium heat add enough oil to cover the entire bottom of the skillet.

Take a prepared chile dunk it in the egg mixture making sure to cover it all minus the stem then holding it by the stem put in the hot oil, you let it sit there a few minutes till all the egg is cooked then carefully by holding the stem and a fork flip each chile (you can usually fit 3 to 4) in one skillet. cook the other side, when all cooked place on a plate layered with a paper towel and salt over.

yay!

mmmm