---------- Recipe via Meal-Master (tm) v8.05
       Title: Chilies Rellenos with Cheese
  Categories: Chili, Appetizer, Mexican
       Yield: 6 Servings
       6    Poblano chilies
       1 c  Monterey Jack cheese; cubed
     1/2 c  Flour
       3    Eggs
       1 tb Water
     1/4 ts Salt
       2 c  Lard or vegetable oil for
            - frying (more if neeed)
   Toast chilies on hot griddle on all sides until skins begins to blister.
   Place in plastic bag, seal bag, and allow chilies to steam for 20 minutes.
   Peel chilies, and discard skins.  Slit chilies lengthwise 1/4 inch from
   stem to 1/4 inch from tip. Remove seeds and piths; leave stem intact.
   Place equal amounts of cheese in chilies.  Roll stuffed chilies in flour.
   Set aside. Separate eggs; beat whites until stiff.  Beat yolks with water
   and salt; fold into whites  Heat lard or oil in skillet over medium heat.
   Dip chilies into egg mixture.  Fry until light golden brown. Drain.
   From “Homestyle Mexican Cooking,” by Ida Romo.
   Reposted for you by: Bill Webster