---------- Recipe via Meal-Master (tm) v8.04
       Title: Outlaw Chile Rellenos
  Categories: Southwest, Chile, Cheese
       Yield: 48 Servings
       8    Fresh anaheim chiles (may
       2    Eggs
     1/2 ts Dried mexican oregano
       1 tb Powdered garlic
       1 tb Water
       4 c  Bread crumbs, fresh or
            -store bought
     1/4    Grated parmesan cheese
     1/4 lb Monterey jack or jalapeño
            -cheese, sliced 3/4 inch
     1/2 c  Flour seasoned with a
            -little salt and pepper
   Chef Roberto Garcia: In my family we had no such laws
   governing the consumption or use of chiles, but
   perhaps we should have. My grandmother’s remedy for a
   sty was to rub it with the tip of a fresh jalapeño
   pepper. Ouch! My brothers and I learned quickly to
   look down at our shoes while walking near our
   grandmother. The following recipe for chile rellenos
   is not hot, but it is very delicious and easy to
   prepare. However, don't get caught eating them in
   Cloud, California. You may be charged with “willful
   negligence,” for eating chiles during a worship
   service. Just to be sure, you'd better check with your
   local municipality for any “unruly chile laws” in your
   community. If using fresh chiles, first blister them
   in the oven or use your favorite method. Remove the
   skins. Cut a small slit in the chile’s base and scoop
   out the seeds with a tablespoon and discard them
   (canned chiles are already peeled and seeded). In a
   medium-sized mixing bowl, mix the eggs, oregano,
   garlic and water until well-blended. On a large plate
   or piece of wax paper, thoroughly mix the bread crumbs
   and Parmesan cheese. Place the flour on a smaller
   plate or use a piece of wax paper. Butter or grease a
   cookie sheet. Put a stick of cheese into each chile.
   One at a time, dust each chile with flour, dip them
   into the egg batter, and place the chile on top of the
   bread crumbs. Pat the chiles with the bread crumbs,
   making sure the entire chile has been covered. Preheat
   the oven to 375 degrees. Place the chiles on the
   greased cookie sheet. Drizzle the butter the chiles
   and bake for 20 minutes. Serve with rice and beans.