Recipe: Chile Rellenos (cooked in salsa, serves 2)

CHILE RELLENOS

4 Anaheim chiles, roasted and peeled* (canned Ortega chles)
3 to 4 oz. Monterey jack cheese
2 eggs, separated
8 oz. mild green chile salsa, divided use (or canned salsa)

Stuff the chilies with the cheese.

Whip the whites of the eggs until extremely fluffy; then add the yolks and stir once or twice (overstirring will deflate them).

In a large frying pan, heat 6 oz. of salsa to boiling. Reduce heat. Place 2/3 of the egg mixture in the pan in 4 relleno-sized lumps. Place one stuffed chile on top of each lump, and the remaining egg mixture on top of the chiles.

Use up the remaining salsa by carefully spooning a dollop of salsa on top of each relleno. Cover and cook over low heat for a few minutes -- until the egg is firm and the cheese melted; do not overcook. You will need a large pancake turner to dish the rellenos from the frying pan onto serving plates -- they have a tendency to fall apart, so do this carefully.

*To make these extra wonderful, start with fresh Anaheim peppers, two green and two red, roasting and peeling them right before preparation.

Makes 4 rellenos, serves two
From: Dawn/NY