Recipe(tried): Chicken Chile Rellenos

CHICKEN CHILE RELLENOS

4 chiles
1 cup fully cooked shredded chicken breast
1/4 cup shredded Monterey Jack or oaxaca
1/4 cup shredded cheddar
1/2 teaspoon cumin
dash salt and pepper
BATTER:
4 eggs, separated
1/4 cup flour
dash of salt
FOR FRYING:
flour
vegetable or corn oil

CHILES:
Roast chiles on grill or under broiler enough that the skin is slightly blackened on all sides. Place directly into ziplock bag let rest 15 to 20 minutes until skin is easily removable. Make a small slit in order to remove the seeds and veins and rinse and pat dry.

In bowl mix chicken, cheeses, cumin, salt, and pepper. Spoon mixture into each of the chiles dividing it evenly.

BATTER:
Beat 4 egg whites until firm. Beat the egg yolks with the flour and dash of salt. Gently fold into the whites little by little until incorporated together.

TO FRY:
Place oil 1-inch deep in a deep skillet or saucepan and heat to 350 degrees F.

Lightly flour each of the chiles and dip in batter.

Place into hot oil and cook on each side until golden brown making sure they don't stick. Remove from oil to drain on paper towels.

Serve with your choice of fresh made salsa, Spanish rice, black beans, corn on the cob, etc.