12 large chiles with stems
1 lb. cheese (grated, cubed or in strips)
4 eggs, separated
1/2 tsp. salt
1 small onion, chopped, sautéed in butter until soft
Canned enchilada sauce
Preparation:
Peel chiles, open small slit below stem and remove seed. (Canned chiles may be used.) Combine cheese and onion. Fill chiles carefully to avoid breaking, fasten with toothpicks.
Beat egg whites until fluffy. Beat in yolks and add salt.
Dip stuffed chiles into batter and fry in deep fat heated to 360° to 365° until golden brown.
Heat enchilada sauce and pour over cooked chile relleños.
Serving Suggestion:
Sprinkle a little grated cheese on top of chile relleños just before serving.
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