---------- Recipe via Meal-Master (tm) v8.02
  Categories: Ethnic, Tex-mex, Dairy
       Yield: 1 servings
       1 x  Monterey Jack cheese
       1 x  Whole chiles; fresh or cannd
 -----------------FOR EVERY 2 CHILES ALLOW-----------------
       1 ea Egg;separated
       1 tb Flour
       1 x  Oil-1 1/2 deep in skillet
 -----------------RANCHERO SAUCE-SEE RECIPE-----------------
   Cut the cheese into oblong pieces about an inch wide
   and 2 inches long, and place inside the peeled chiles.
   (see note following directions) Beat the eggwhites
   until stiff. Beat the yolks in a separate bowl,
   combining with the flour. Lightly fold the yolk
   mixture into the whites. Drop the peppers into the
   mixture, one by one. Heat the oil in the skillet to
   moderately hot, then picking the chiles up with a
   spoon, place them in the pan, and fry until golden
   brown on both sides. Serve piping hot, topped with
   Ranchero Sauce. (recipe to be posted) Note: If you are
   using fresh chiles, they must be peeled, as the batter
   will not adhere to the slick skins of the chiles. Do
   this by charring the chiles either over an open flame
   or under the broiler. Then steam them in a hot towel,
   and when they are cool enough to touch, remove the
   skins. I got this recipe from Martha Campbell, a
   mexican senorita who had married a friend of ours, and
   was our neighbor back in the '50s. She was an
   excellent cook, and gave me many fine recipes. Chile
   Rellenos are often made with other stuffings than
   cheese. I have other recipes where they are stuffed
   with meat, sardines, rice, and a combination of meat
   and vegetables. Martha often made this same recipe
   using bell peppers. Actually, any pepper and almost
   any stuffing can be used, according to your personal
   tastes. Whatever cheese or other stuffing you choose,
   they are delicious! -----Barb
          12/08/91        9:16 PM